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Sausage, Kale, and White Bean Soup

I have been feeling under the weather this week and am therefore in need of a comforting medicinal soup. I was craving something delicious, nourishing and most importantly easy. I went to the grocery store in search of a premade soup, the ones that come in mason jars and have all the ingredients listed on the front label so you can see they are made of 100% wholesome ingredients. But after seeing the selection I was not impressed and decided that I would whip up a better tasting soup in no time.

I opted for turkey sausage since it is better for you due to its lower fat content. I am a huge fan of turkey sausage since it tastes just as good as pork.

Sausage, Kale, and White Bean Soup

1-2 tbsp extra virgin olive oil

1 tsp chili flakes

4 cloves garlic minced

1 bay leaf

5 cups stock*

1 bunch kale, cut into bite size pieces with stems removed

1 can white kidney beans or navy beans, drained and rinsed

Parmesan cheese

Cook the sausages in a non stick frying pan on medium heat until nearly cooked. Remove from pan and slice into half inch pieces. Return to pan and brown on both sides.

Meanwhile heat olive oil in a heavy stock pot, add the garlic and chili flakes. Sauté for a minute or so until the garlic starts to turn golden and is fragrant. De glaze with some stock then add the rest of the stock to the pot. Add the bay leaf, bring the stock to a boil, turn down heat and simmer.

Add the kale to the simmering stock, let cook for 10 minutes until wilted and tender. Add the sausage and the beans and heat through.

Garnish with parmesan cheese.

*Note – I used one carton of chicken stock and one cup of hot water with half a cube of beef bullion.

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