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Cannellini, Kale, & Sausage Soup

Ingredients

• 1 Tbsp avocado oil
• 3 Italian Sausages, sliced
• 1 1/2 cups chopped carrots
• 1 medium yellow onion, chopped
• 2 stalks of celery, chopped
• 4 cloves of garlic, minced
• 4 tbsp of chicken soup mix - 6 cups of water
• 1 Tbsp dried parsley
• 1 tsp dried rosemary, crushed
• 1/2 tsp dried oregano
• Salt and Pepper to taste
• 1 and a half bunches of kale, thick ribs removed, chopped
• 1.5lbs of cannellini beans
• Grated parmesan cheese - for serving!

Directions

1. Soak your cannellini beans overnight before making the soup!
2. Heat olive oil in a large pot over medium heat. Add sausage and cook until slightly browned, stirring occasionally, cook for about 5 minutes.
3. Remove the sausage from the pot and set aside on plate.
4. Return pot with oil to medium heat, add the carrots, onion, and celery and sauté 3 minutes (while scraping bottom of pan to get the browned bits), add garlic and sauté 1 minute longer.
5. Add 6 cups of water and 4 tablespoons of Bulk Barn chicken soup mix. Bring to a boil and add parsley, rosemary, oregano and season with salt and pepper to taste. Add in your soaked cannellini beans and lightly browned sausage and simmer for 25 minutes or until beans are tender.
6. Add chopped kale and allow to boil for 10 more minutes just until kale and veggies are tender.
7. Serve warm, top each serving with parmesan cheese.

 

 

 

 

 

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