Sausage, Kale, and White Bean Soup

Written By Amy Barbera

This is one of my favorite soups to make in the fall. It is easy to make and packed with flavor. You can also adapt it anyway you would like! I tend to find things that I have on-hand, toss them in a soup and BAM, you have a meal.

In this soup I had a little spinach and a little kale that I needed to cook so I tossed both of them in the soup. Want to add celery? Do it! Extra spices? No problem.

Served with homemade gluten-free sourdough bread

Ingredients

1 lb sausage

4-5 peeled and diced carrots

2 cups of greens (I use kale and/or spinach)

2 cans of white beans (drained and rinsed)

1 yellow onion (diced)

Salt and pepper - to taste

Herbs and spices (I used thyme and parsley)

2 TBS olive oil

Chicken broth - 2 quarts

Directions

  1. In a large stock pot brown the sausage. Remove from pot and set aside.

  2. In the same pot, sauté the onion and carrots in olive oil until onions become translucent.

  3. Add chicken broth to the pot and heat until bubbling.

  4. Add the beans, cooked sausage, salt and pepper, and spices.

  5. Lower heat and cook for about 20 minutes until vegetables are soft.

  6. Add in greens for 2-3 minutes or until wilted.

  7. Serve with bread, parmesan cheese, or salad

Amy Barbera