Soup Supper with Gibbies
The accompaniment to the soup was Gibbie sandwiches. Gibbie is a term coined by my mother when we were kids. Mom just celebrated her 88th birthday, so this term has been in my family for many years. Gibbies can be made from any sandwich. My mom, who was a great cook in her time, would simply cut the sandwiches into bite size pieces so that we kids could eat them easily. She always told us that they tasted better when served this way! I have no idea where she got the term, but it has been passed down to my children. Gibbies are always better than plain sandwiches!
Bean and Sausage Weeknight Soup from the Pantry
Coat a Dutch oven with Pam and saute' about 1 cup each of chopped celery and onions. When these are tender, stir in about a teaspoon minced garlic and a handful of slivered carrots. Stir constantly over low heat until the carrots are tender.
Add about 1/2 pound sliced sausages of your choice. I had some low-fat chicken sausages, so I used those. Allow the sausages to brown and then add about 3 cups of chicken broth.
In the meantime, open two 16 ounce cans of Great Northern White Beans. Pour these into a colander, rinse with cold water and drain off the liquid. Stir the drained beans into the pot. Allow the mixture to come to a boil. Turn the heat to low and simmer for about 15 minutes.
Just before serving, tear a handful of fresh spinach leaves into small pieces and add to the pot. Stir to mix and cook just until the spinach wilts.
I don't know the nutritional values for this recipe, but I believe it is very healthy with the beans, spinach, low fat chicken sausages and the sauteed vegetables. The cheese sandwiches are rich in protein and fiber. Instead of butter for the grilled sandwiches, I used a butter substitute spread. The best part is that the entire meal can be prepared in less than an hour. I must mention that we drank a couple of glasses of a wine we also had on hand. It's one of my favorites: Ferrari-Carano Fume' Blanc. What a great way to dine on a cold winter night!