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Kale, Sausage, & White Bean:
8 Italian sausage links, pasture raised preferred
16 oz chicken or vegetable broth
3 – 12 oz cans of crushed tomatoes
3 cups fresh kale, chopped
2 onions, diced
4-6 cloves garlic, minced
2 cans cannellini beans, drained and rinsed
1 lb pastina or ditalini macaroni
1 tsp dried oregano
1 tsp dried Italian seasoning blend
2 large, reusable bags
salt and pepper to taste
Grated cheese for topping
Prepare the sausage. You have two options for this.
Option 1: Sear the sausage for 3-4 minutes per side and allow to cool. Slice the sausage into 1/4 inch thick rings. You may skip the step of searing, however, the sausage will be more difficult to slice.
Option 2: Express the sausage from the casing into a sauté pan. Sauté the sausage until crumbles form. Use a slotted spoon to remove the sausage and cool off to the side. Discard the rendered fat.
Allow sausage to cool and add into bag #1.
Into the same bag, add the onions, garlic, spices, liquid. Do not over fill the bag. Separate into 2 bags if needed.
In bag # 2, add beans and pasta.
Lay the bags flat and freeze. Then you can easily stand them up to organize the freezer.
For preparation, add contents of bag #1 into a slow cooker. Cook on low for 2-3 hours.
About 60 minutes prior to serving, add the beans and pasta.
Top with cheese and enjoy!
Shredded Chicken Chili:
4 chicken thighs, pasture raised and bone in preferred
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