But, like you are probably already thinking, the idea got kind of old and I got tired of salad. I have already planned to have The Winter of Soups! even though we've got a few months to go until Winter is truly upon us, but thinking about all the soups made me want to eat soup and so tonight I gave up a night of salad in exchange for some soup.
However, my decision to make soup came spontaneously, just as I was walking into the kitchen to get a salad ready. Turns out, I made an awesome twenty minute meal for dinner, a desperate imitation of an awesome dish at an Italian restaurant that we loved in California: Wedding Soup. It turned out great! Everyone ate it up happily and Dave and Annabelle even had seconds. It probably helped that all the ingredients were organic, and the kale and pork sausage were locally grown too. (I am really getting spoiled with all the local meat available around here, it is so delicious.)
So, here is my new recipe! Please let me know if you test it out!
Wedding Soup
Cook some pasta until almost done, with just a little bite to it. Set aside. Then cook some pork sausage mixed with diced onion until the meat is completely cooked through. Add a generous amount of kale, cut up in very small pieces. Cook until the kale is wilted, but not too soft. Add chicken broth to desired soupiness and salt and pepper to taste.
When serving, spoon the soup mixture over the noodles. Do not cook (or store!) the noodles in the soup because they get too mushy. I think the trick to this soup is to not overcook any of the ingredients...
I didn't have the really small pasta that Wedding Soup generally calls for, so I used penne, but you know what? It didn't matter one bit. It was very yummy and we'll be having it more often, I can tell already!
