It has been ages since I've posted a recipe for you all! That doesn't mean I haven't been cooking each and every night of the week. It just means I have sadly been forgetting to take photos of my creations and share them with you. And I know a good blogger simply can't post a recipe without a photo.
Last night, I actually remembered my camera while I was getting this wonderful meal together, and again while we sat down. It was delicious- so naturally I had to share it with you!
Kielbasa Stew (adapted from Real Simple Magazine)
1 medium onion, diced
2 carrots, sliced
3 stalks celery, diced
1 medium potato, diced
1 14-1/2oz can low-sodium chicken broth or stock
1 14-1/2oz can diced tomatoes
7 ounces cannellini beans (about half of a 14-1/2oz can, rinsed and drained)
salt and pepper, to taste
4 dashes Tobasco (or other hot sauce)
3/4 pound smoked or fresh kielbasa
6 ounces fresh spinach
Add all ingredients (except spinach) to your crockpot. Cover and cook on low heat setting 6 to 7 hours or until vegetables are tender. Stir in spinach and cook an additional 10 minutes before serving, until spinach wilts. Serve with warm rolls or bread.