I love cooking. This is a new thing for me - not the process of cooking, but the love of cooking. I love watching cooking shows and reading recipes in magazines and cookbooks. I haven't done huge amount of it lately, but when I do I am always eager to try new recipes!  

My amazing church family, Trinity Bible Church, along with two other local churches, Sovereign Grace Gilbert & Grace Church, have provided us with meals for the past 6 weeks. THREE times a week!!!! Praise God for this - it has been a HUGE blessing! :) 

I have to share this recipe. It was given to our family in a "freezer meal" lot - another great idea for families because we simply pull out a meal any time and eat it! No thinking or prep needed! THANKS TO ALL WHO HAVE CONTRIBUTED!! We loved this so much that I just had to share it. Great for a cool evening. My kids gobbled it up too!!

Cheese Tortellini Soup with Cannellini, Kielbasa, and Kale
2 tablespoons olive oil
12 ounces fully cooked smoked kielbasa sausage, thinly sliced
1 onion, chopped
1 cup chopped fresh fennel bulb
4 garlic cloves, minced
1 1/2 tablespoons chopped fresh thyme
1/2 teaspoon dried crushed red pepper
10 cups canned low-salt chicken broth
4 cups chopped kale (1/2 bunch)
1 15-ounce can cannellini (white kidney beans), rinsed, drained
1 9-ounce package cheese tortellini

1 cup grated Asiago cheese* or Parmesan cheese

Heat oil in heavy large pot over medium-high heat. Add next 6 ingredients and sauté until vegetables are soft and kielbasa is brown, about 12 minutes. Add broth and bring to boil. Stir in kale and cannellini. Reduce heat to low and simmer until kale is wilted, about 4 minutes. (Can be made 1 day ahead. Cool slightly; cover and refrigerate. Bring to simmer before continuing.) Add tortellini to soup. Simmer until pasta is just tender but still firm to bite, about 5 minutes.

Ladle soup into bowls. Serve, passing cheese separately.

* Available at Italian markets, specialty foods stores and some supermarkets.


Bon Appétit
February 2002