It is officially in the teens and it is soup weather.  I love this time of the year for all the yummy food but not the cold wind gusts.  As a kid growing up in the north I loved winter.  Now the thought of bundling to go outside is not quite as appealing.  Although I will admit I do love to drive in the snow, and nothing like shoveling snow for a bit to get the blood pumping (only when it’s still though). I have too many requirements for winter.

I don’t even remember how I came upon this recipe but it is a keeper and a favorite.  This recipe is so easy and gives you options on what green to put in there. I have shared this one with many, it does not disappoint even if you don’t like spinach (greens are interchangeable) or Italian sausage. A pan of cornbread with it is the perfect accompaniment. We like sweet cornbread in our house and I can’t remember the last time I made homemade cornbread, I opt for those 3/$1 packs and add sugar to it.
In the measuring cup, I found these a few years ago at Walmart of all places.. While making cornbread I happened to have a Marie Callender’s and the recipe is different than the other mix so I took the occasion to show, when measuring teaspoons or tablespoons more than 2 of each  I have enjoyed not having to have that steady hand.  The teaspoon size is a shot glass size with the measurements and the tablespoon is about 3”.  No need for both but I LOVE kitchen gadgets.

SAUSAGE BEANS & GREENS
From start to finish the recipe takes about 30 minutes
1# Italian sausage (we prefer hot)
1 onion chopped
2 cans reduced sodium chicken broth (may use the granule)
2 cans of butter beans (with juice)
¼ C white wine (may omit)
2 TBL fresh thyme (1 TBL dry)
2 C fresh spinach (may substitute kale, collards or other greens)
Pinch of chili flakes (optional)
½ C fresh parmesan
In a large saucepan cook and crumble your Italian sausage with the onion over medium heat, about 5 minutes until the onion is tender.  Drain off the excess fat, add all the remaining ingredients except cheese and simmer for 15 minutes.  Serve topped with a sprinkle of parmesan.

Be sure and make that cornbread, or have some nice crusty bread.
Voila’
Note:  We are so glad to have Joann posting her great food again.  However, it is looking like she missed the post about bringing samples.  sigh, no food here.