3. Heat oven to 400 degrees. Mix together cornbread mix, egg, butter and milk until blended. Fold in cheese cubes. Spoon over simmering soup. Bake 15 to 20 minutes or until golden brown. Serve with metal spoon, breaking through cheese crust and scooping soup and cornbread into deep bowls.
Serves 8. Recipe courtesy Martha White/National Cornbread Festival.
Tuscan sausage and orzo soup
2 quarts low-sodium or homemade chicken stock
1 pound mild Italian sausage
1/4 cup extra virgin olive oil
1 Tbsp. garlic, finely minced
1 medium red onion, medium dice
3/4 cup of celery, medium dice
3/4 cup fennel, medium
1/2 box orzo pasta
1 Tbsp. oregano, dry
1/2 tsp. black pepper, freshly ground
1 can (16-20 oz.) cannellini beans
1 can (16-20 oz.) diced tomatoes
1 lb. Swiss chard, cut into one-inch pieces
1. Cook sausage until brown. Drain off oil and crumble.
2. In a large stock pot, heat the olive oil slowly. Immediately add red onion, garlic, celery, fennel and orzo. Cook for 2-3 minutes, or until translucent and mixture begins to lightly caramelize. Add oregano and black pepper, cook for 30 seconds.
3. Add chicken stock, cooked sausage and simmer gently for 20 minutes or until orzo becomes soft. Add diced tomatoes, cannellini beans and Swiss chard and simmer for another 10-15 minutes. Add salt to taste.
Kale soup with kielbasa, beans
2 tsp. olive oil
6 ounces reduced-fat smoked turkey kielbasa, chopped
1 large onion, chopped
1 rib of celery, chopped
1 garlic clove, minced
6 cups low-sodium chicken broth
2 cups water
8 ounces kale, thick stems removed and leaves sliced, or 2 packages (10 oz. each) frozen kale, thawed and squeezed dry
12 ounces red potatoes, cut into half-inch pieces with skin
1/2 tsp. smoked paprika
1/2 tsp. hot red pepper sauce
1/4 tsp. salt
1 1/2 cups cooked or canned small white beans or cannellini beans, rinsed and drained
1. Heat oil in a large soup pot over medium heat. Add kielbasa and cook until browned all over, about 5 minutes. Remove to a bowl.
2. Add onion and celery to the pot and cook until soft, 5-6 minutes. Add garlic and cook 1 minute. Return kielbasa to the pot and add broth, water and kale. Bring to a boil over high heat and then reduce heat to medium-low. Cover and simmer until kale begins to wilt, about 10 minutes.
3. Stir in potatoes, paprika, red pepper sauce and salt. Simmer, covered, until potatoes and kale are tender, about 20 minutes. Add beans and cook just until heated through, about 5 minutes.
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