SERVES: 4 (approx. ¾ cup each) Prep Time: 20 min. Cooking Time: 1 hr. 8 min.
CONTAINER EQUIVALENTS (per serving): ½ green ½ red ½ yellow 1 tsp.
Recipe from: Fixate Cookbook
4 cups low-sodium organic chicken
broth
2 packets unflavored gelatin (preferably
from grass-fed cows)
1 Tbsp. olive oil8 oz. chicken sausage links,
reduced-fat
½ cup chopped carrots (approx.
1 medium carrot)
¼ cup water
1 cup chopped onion (approx.
1½ medium onions)
½ cup chopped celery (approx.
1 medium stalk celery)
5 cloves garlic, sliced
1 tsp. sea salt (or Himalayan salt)
½ tsp. ground black pepper
3 bay leaves
4 fresh parsley sprigs
1 tsp. ground smoked paprika
1 (15-oz.) can cannellini beans, drained
1. Preheat oven to broil.
2. Sprinkle broth with gelatin to let bloom before use. Set aside.
3. Heat oil in large, oven-safe saucepot over medium heat for 1 minute, or
until fragrant.
4. Add sausages; cook, turning occasionally, for 8 to 10 minutes, or until
sausages are deep brown all over. (Sausages do not have to be cooked all
the way through at this stage.) Place sausages on a paper towel.
5. Place carrots and water in same saucepot; cook, over medium-high heat,
stirring frequently, for 5 minutes, or until soft.
6. Add onion, celery, and garlic; cook, stirring frequently, for 4 to 5 minutes,
or until onion is translucent and beginning to brown.
7. Add broth, salt, pepper, bay leaves, parsley, and paprika. Bring to a boil.
Reduce heat to medium-low. Gently boil for 28 to 32 minutes, or until
reduced by half. Remove bay leaves and parsley.
8. Slice sausage into rounds. Add sausage and beans to saucepot. Bring to a
boil. Remove from heat.
9. Place saucepot under broiler for 4 to 5 minutes, or until a deep brown
crust forms on top.
RECIPE NOTE:
Look for chicken sausage that is nitrate-free, has less than 8 grams of fat
per link, and is free-range.
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