Spanish Style White Bean and Kale Soup

From Allrecipes.com

Makes 6 servings

3 andouille sausage links

8 1/2 c chicken stock

8 oz dry great Northern beans

1 bay leaf

1 pinch crushed saffron

2 Tb olive oil

1 onion

4 cloves garlic, minced

1 red bell pepper, finely chopped

1 Tb sweet paprika

12 oz kale, stems removed and leaves coarsely chopped

1. Bring 2 cups of water to boil in a large skillet. Add sausages and cook over medium heat for 7 minutes each side. Remove from the pan, slice and set aside.

2. In a large pot, combine the chicken stock and dry beans. Bring to a boil, then reduce the heat to low. Add the bay leaf and a pinch of salt. Simmer, partially covered, for 2 hours. Discard bay leaf. Remove 1/2 c of the stock to a small bowl. Stir in saffron, and set aside to soak. 

3. Heat the oil in a large skillet over medium-high heat. Add the sausage, and brown for about 5 minutes. Remove from the pan, and reduce the heat to low. Add the onions and cook for about 5 minutes, then stir in the garlic and cook for another minute. Mix in the red pepper and paprika. Cook for a few minutes before adding the mixture to the soup pot along with the sausage.

4. Bring the pot to a boil and stir in kale. Simmer for 10 minutes until the kale is tender. Serve. 

Shrimp and Mussels with Sofrito

From Everyday Food March 2012

serves 4

2c Sofrito (see following recipe)
2 lbs mussels, rinsed and scrubbed
1/2 c dry white wine
1 lb large shrimp, peeled adn deveined
2 Tb unsalted butter, room temp
salt and pepper
gluten free bread or rice

In a large pot over medium, stir together sofrito and mussels. Add wine and 1/2 c water and bring to a boil. Stir in shrimp, cover and cook until mussels open and shrimp are opaque throughout, 6 minutes, stirring once. (Discard any unopened mussles.) Remove from heat and stir in butter until melted. Season with salt and pepper and serve with bread or rice.

Sofrito

From Everyday Food March 2012

Makes 3 cups

Coarsely chop 2 lbs plum tomatoes, 2 red bell peppers, and 2 medium yellow onions. Combine with 5 garlic cloves, smashed and peeled, and 1 bunch cilantro, large stems trimmed. In batches, pulse mixture in food processor until finely chopped. In a large pot, heat 1/2 cup extra virgin olive oil over medium-high until shimmering. Add mixture and cook, stirring occasionally, until thickened and reduced, 25-30 minutes (reduce heat if browning at edge). To store, let cool completely, then transfer to an airtight container; refrigerate, up to 2 weeks, or freeze, up to 6 months.

Ideas for use:
Mix with mayo for a sandwich spread
Combine with softened butter and use to top a steak or fish
Toss with steamed vegetables
Spread on toast and top with tuna and parsley
Use as a base for soup or beans
Stir into dry rice, cook, then mix in peas