Kale, White Bean, & Sausage Soup makes a great weekend meal!
With winter wrapping up and spring on the horizon, this Kale, White Bean, & Sausage soup is the perfect farewell to cold. This hearty and comforting dish is simple enough for a week night, great as leftovers, and fabulous for serving to company. Even children enjoy this yummy, gluten-free soup. Add a salad and bread or crackers for an easy, delicious, complete meal. For a vegetarian version, substitute vegetable stock and omit meat (you can increase the vegetables & beans.
Kale, White Bean, & Sausage Soup
2 Tb. coconut oil
1 lb. smoked sausage, diced
1 onion, diced
1 red pepper, diced
4 carrots, diced
2 stalks celery, diced
2 cloves garlic, minced
8 c. chicken stock
2 (15 oz.) cans white beans (cannellini), drained & rinsed
salt & pepper to taste
1 bunch kale, stems removed, chopped
1 Tb. white wine vinegar
Parmesan cheese, optional
Heat oil in a large pot over medium to medium-high heat. Sauté, sausage, onion, pepper, carrots, and celery until vegetables are slightly tender about 5 minutes. Add the garlic and sauté for another minute. Add broth, beans, salt & pepper and bring the soup to a bowl. Reduce the heat to medium-low and cook 20-30 minutes. Stir occasionally. Add kale and vinegar and cook for another 10-15 minutes until kale is tender and wilted. If desired, serve topped with parmesan cheese.
This healthy soup is wonderful served with a crusty bread!