Hearty Sausage Soup a la Kathleen

Served to rave reviews at my Portland Book Group, I thank Kathleen for this hearty, tasty, easy recipe! Serves 5-6

1 lb. chicken sausage (some spicy, some mild, depending on your taste, or just sprinkle in a little red pepper flakes)
1 medium onion diced
2 garlic cloves minced
2 large carrots diced
1 large red potato diced
2 tsp. (I use more) Italian seasoning
2 cans chicken stock (14 oz ea)
1 can white beans (undrained 14 oz) - garbanzo and/or cannallini beans

Saute onions and garlic with sausage until browned. Add carrots, potatoes, and seasonings and cook 3 minutes - or more. Add remaining ingredients and bring to a boil. Reduce heat and simmer until it is done to your liking. Season with salt and pepper. Serve with grated Romano cheese and fresh cilantro.

Strawberry Pie

Crust: Mix the following and pat in a pie plate.
3/4 c. flour
1/2 c oats
1/2 c. pecans (I toast mine)
2 T. sugar
1/8 tsp. salt
1/2 c. melted butter
Bake at 400 for 12-15 minutes

Filling
3/4 c. sugar
2 T. cornstarch
1 c. water
2 T. corn syrup (light)
2 T. strawberry gelatin powder
1 qt. strawberries

Combine sugar and cornstarch. Gradually stir in water and corn syrup until smooth. Bring to boil over medium heat. Remove from heat; stir in gelatin/cool. Arrange berries in crust; pour gelatin mixture over berries and cool. I did not put the whole amount over the berries as I thought that would make it too sweet---maybe cut out a half cup.