Blog Entries, Entrees, Recipes, Soups
Leave a Comment

Sausage, Bean and Kale Soup

We are all doing a lot more home cooking, and that is such a good thing! Eating healthy is important always, but especially now. You can actually boost immunity by providing your body with vitamins and minerals. This soup is easy and spicy sausage, kale and white beans make a hearty, filling and nutritionally packed entree for the chilly nights and days of spring. This soup is GF, DF and slow carb.

Prep time 25mins
Cook time 25mins
Serves 4-8 depending on entree or side dish

Ingredients

1 tablespoon olive oil or avocado oil
1 medium yellow onion, chopped
4 medium garlic cloves, minced
¾ -1 lb spicy chorizo sausage or hot Italian sausage
3 carrots, peeled and diced small
¾ C mushrooms, chopped
2 celery stalks, finely chopped
1 tsp aleppo pepper, optional
½ C dry white wine
4 C chicken broth plus 1 tsp. “better than bouillon” extract, chicken flavor
2 (15 ounce) cans white beans, drained and rinsed
1 bunch kale, chopped small, stems removed
salt, to taste
Black pepper, ground, to taste
Parmesan, optional, for serving

Directions:

Heat oil over medium in a large soup pot. (not skillet). Add your sausage, and use a spatula or a chopper to break it into small pieces. Cook until sausage is browned, about 10 minutes. Remove sausage with a slotted spoon and set aside. Pour off all but 2 tablespoons oil.

Add onion and cook until soft and translucent, about 5 minutes. Add carrots, celery, and mushrooms and cook until veggies are soft and completely cooked down, another 3-4 minutes. Add garlic, stir well and let it cook another minute, but don’t let it brown.

Add wine, scraping up any browned bits on the bottom of the pan. Let wine reduce by half, about 2 minutes. Add chicken broth and beans and bring to a boil. Once boiling, reduce to a simmer, add cooked chorizo, and the extra boullion flavoring, and let simmer for 10 minutes. Season to taste with salt and pepper and aleppo pepper.

Add kale leaves and let cook until slightly wilted, about 2-5 minutes (depends on size and how thick leaves are). Serve in bowls with freshly grated Parmesan or a side salad of citrus and greens. This keeps wonderfully and can last you several meals!

This entry was posted in: Blog Entries, Entrees, Recipes, Soups

by

I'm a breast cancer survivor, nurse, certified functional medicine health coach, graphic designer, wife, mother and grandmother. This blog is my story, and the result of 10+ years of fighting to regain my health, and never giving up. I hope by sharing my story and what I've learned, I can help others thrive the way I have been able to. Thanks for visiting.

This site uses Akismet to reduce spam. Learn how your comment data is processed.