Saturday, November 5, 2016

Peasant Stew

We have a garden and every year have a surplus of tomatoes from August-October. Aside from freezing bags of diced tomatoes, I try to make marinara sauce, curries and soups. This is one of our

dash of olive oil
1 medium onion, diced
6 garlic cloves, diced
1 lb chicken breast, cubed (or leftover roasted chicken)
1 tsp dried basil
1 tsp dried oregano
salt and pepper to taste
2 cans (14.5 oz, each) diced tomatoes (replace with 30 oz fresh diced tomatoes from garden)
2 cans (15 oz, each) great northern or cannelloni beans (sometimes I add 1 more for heartier soup)
1 can (14.5 oz) chicken broth or chicken stock or homemade chicken stock
1 cup diced carrots
1 lb andouille sausage, sliced (I prefer the chicken andouille sausage from Costco)
6 cups fresh baby spinach

1. Heat a dash of olive oil in a dutch oven. Caramelize onions over medium-high heat. Add garlic and cook for 1 minute longer.
2. Add chicken and stir until no longer pink. Remove chicken from pan. (skip this step if you have roasted chicken)
3. Add basil, oregano, salt and pepper to taste. Add diced tomatoes and cook for 5 minutes. If you prefer smoother soup, use an immersion blender to create a smooth saucy consistency.
4. Stir in beans, carrots, and broth and bring to boil. Reduce heat and simmer uncovered for 10 minutes. Add chicken and sausage. Cook another 5 minutes. Add spinach and cook until wilted. Serve immediately.