White Beans Kale & Sausage Soup
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 (14oz. ) cans of white cannellini beans (or kidney) | Drained and rinsed. |
| ½ lb. lean turkey kielbasa sausage | Cut in half and then sliced into ¼ inch slices. |
| ¼ cup of diced carrots | Washed, peeled, trimmed and diced |
| ¼ cup onion | Peeled, washed, and diced |
| 2 tablespoons chopped fresh parsley | Or 1 tablespoon dried parsley |
| 6 cups low sodium chicken broth | |
| 1 (12 oz.)can no added salt canned diced canned tomatoes. | |
| 2 cups fresh bunch of kale | (Or spinach or escarole). Washed, trimmed and chopped |
| ½ teaspoon dried crushed rosemary | |
| ¼ teaspoon oregano | |
| ¼ teaspoons black pepper | |
| 1 clove garlic | Washed, peeled and minced |
| 2 tablespoons olive oil | |
| ¼ cup Grated Parmesan cheese |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat oil in large stock pot. Cook sausage until slightly browned. Tossing occasionally. Drain. | |
| 2 | Add garlic, onions, and carrots. | |
| 3 | Add the chicken broth, parsley, tomatoes, pepper, oregano, rosemary and bring to boil. | |
| 4 | Reduce heat to simmer. | Simmer a five minutes. |
| 5 | Then add the coarsely shredded greens. | |
| 6 | Cook slowly for 20 minutes or so until greens are cooked through. | |
| 7 | Add the can of beans and cook another 5 minutes. | Cook until internal temperature reaches 135°F. |
| 8 | Serve hot. with grated cheese on top. |
Posted in Soup Recipes
