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SAUSAGE & CANNELLINI CIOPPINO

It’s finally starting to cool down and stay cool. Now that Fall is here, I’m ready to plant my face in bowls of all sorts of soup. This Sausage & Cannellini Cioppino is one of my absolute favorites because it’s a fast, easy one pot meal with a whole lot of healthy going on that doesn’t taste necessarily “healthy.” It’s bold flavors are given credit to the Italian sausage of course. I used TURKEY Italian sausage rather than pork to keep the grease level down. You really can not taste a difference whatsoever. They make a chicken Italian sausage too, I’m not a huge fan of it as I believe I CAN taste the difference but by all means, if you want to use it, do so!

For those who aren’t a fan of kale or never tried it, this is one of the best ways to try kale. Baby steps! It literally doesn’t have much of a flavor as it absorbs everything else in the soup but the importance of getting greens is huge. There are different kinds of kale, feel free to use any of them. The curly kale is great and more hearty than lacinto or dino kale but they all taste fairly similar. Swiss chard is also a great option in place of kale.

Also, extremely important! When buying broth, read the ingredients label. You will discover that most broth is hardly much REAL broth and riddled with MSG. The best way to get quality broth is to look at the ones packaged in a box and low-sodium. Pacific is one of my favorite brands. Just make sure it doesn’t have MSG and other additives that don’t sound like REAL FOOD. You can control your salt intake yourself very easily by just adding sea salt if needed.

Sometimes I love throwing in 1/2 pound of shrimp instead of beans or in addition to. Of course you can do whatever you want and make it your own as I always love to encourage that. If you’re new to cooking, it may be easiest for you to follow the recipe to get a feel for it and then next time make it by adding your own flare to it. Regardless, I hope you guys enjoy this cioppino as much as I do. It’s even better when you dunk homemade garlic bread or grilled cheese into it!

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SAUSAGE & CANNELLINI CIOPPINO
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. In a large pot, heat the olive oil over medium-high heat. Add the fennel, garlic, onion, sea salt, and pepper. Let cook, stirring occasionally until the vegetables are softened about 5 minutes.
  2. Add the basil, thyme, sausage, and use a wood spoon to break the sausage up. Cook for about 5 minutes until almost cooked through.
  3. Add the wine, stir by scrapping up the bits from the bottom of the pan then stir in the tomato paste, vegetable broth, stewed tomatoes, and bay leaf. Bring everything to a simmer. Reduce heat to medium-low and let cook for 20 minutes, stirring once in a while.
  4. Lastly, add the beans and kale. Stir and let cook for another five minutes. Remove the bay leaf, add more salt and pepper to taste.

CHICKEN FENNEL CAESAR SALAD

I love caesar salads but the standard caesar is almost too simple for me. If I’m going to eat a salad, I need some excitement both visually and in taste. In some ways I have always felt that if I don’t add more to it then I’m wasting a perfect opportunity to get more veggies in my diet.

When I made this for the first time I had only but a few things in the fridge that I didn’t want to go to waste and with no other option to make a meal. It’s called, “Jenn is too hungry to go to the grocery store at the moment. Will buy everything, if I shop hungry.” Times like these are great because it sparks that creative culinary side that I believe we all have if we give ourselves a chance.

The fennel works great in this due to its fresh, crisp flavor that cuts through and balances the tanginess of the caesar dressing. If you don’t like fennel or mushrooms, try something else you really like instead. If anything at all, use this as a base to inspire you to create something of your own.

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CHICKEN FENNEL CAESAR SALAD
Servings
servings
Ingredients
SALAD
DRESSING
Servings
servings
Ingredients
SALAD
DRESSING
Instructions
DRESSING
  1. Whisk everything in a medium bowl and allow it to chill in the refrigerator for 30 minutes.
SALAD
  1. In a large bowl toss the romaine lettuce, fennel, mushrooms, and chicken breast. Drizzle the dressing over and grate the cheese on the top.
Recipe Notes

My favorite baked chicken for this salad is simply some salt, fresh ground pepper, and ground paprika. Drizzle the top with olive oil. Bake at 375 F degrees for about 30 minutes in a baking dish sprayed with cooking spray.