Made an even heartier version of my basic corn-tomato soup this week. Took the basic recipe and added canned pinto beans and 1 bunch of chard, shredded (including the cleaned stems which are quite tasty if added about 5 minutes sooner than the greens) and, for extra flavor, a heaping spoonful of home-made basil-parsley pesto. We ate this with cheese and bread as usual.
Then I got fancy with the leftovers. The next night I added chopped Al Fresco All Natural chicken sausage and made a heartier soup that way. It was good.
The final installment, there being not much left, took another tack. I sauteed 1/2 lb pork sausage and added the remaining soup, minus the broth (it went down the sink...). I whirled 2 fist-sized pieces of fresh baguette and a couple ounces white cheddar in the food processor. I stuck 2 cleaned halves of an acorn squash and 2 hollowed-out red peppers in the oven to pre-cook at 400 degrees (oiled and salted) about 10 minutes. I combined the sausage/soup and the bread/cheese, mixed in an egg and some extra oregano and thyme, and pushed the mixture into the squash halves and peppers. Baked them 40 minutes at 375. Cooked some broccoli rabe in olive oil. All good...the squash, fresh from the greenmarket, was awesome meaty tasty wonderful, the stuffing bold and chewy. But we still have leftovers. Spouse will take them to work for lunch.
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