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Kale, White Bean and Chicken Sausage Soup

Course Appetizer, Lunch, Soup
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 people

Ingredients

  • 1 package kale washed and chopped
  • 1 package chicken sausage
  • 1 can white beans drained and washed
  • 1/4 cup onion diced small
  • 1/4 cup carrot chopped small
  • 1/4 cup celery chopped small
  • 1-2 clove garlic minced
  • 1 box chicken stock low sodium
  • 1 tsp. kosher salt to taste
  • 1 tsp. pepper

Instructions

  • In a large stockpot sear the chicken sausage in a teaspoon of evoo. Remove from pot and set aside. In the same pot sauté the onion, carrot and celery. Cook for 5 minutes. Add the garlic. Cook for another minute. Add the kale. It might not all fit in the pot. Just add more kale as the soup progresses and the kale shrinks. Add the chicken stock. Add the chicken stock and mix. Add the white beans and stir it around. Salt and pepper to taste. Cook the soup for 20 minutes until you have all the kale in the pot and it is withered. Cook for another 20 minutes until it begins to boil. Serve with garlic bread. Bon Appetit.