Sausage, Kale, & Bean Soup

This soup was a happy accident that came about as an experiment with leftover pantry and freezer items I had. I was so unsure of it because I am not always a fan of kale, but it really works in this dish. Simple. Filling. Delicious!

Tips:

-       If you want to make this vegan, substitute the quinoa for the sausage.

-       I usually use a chicken or turkey sausage because it is less greasy.

-       You can use andouille sausage or Italian sausage, it really is about the flavor profile you are looking for. The andouille is a little spicier while a mild Italian is a little easier to handle.

-       Break out the crock pot or a Dutch oven – it is all about your preference. If using a Dutch oven, simmer 1-2 hours before serving.

Serves: 4 – 6 People

Ingredients:

-       3 - 6 Sausage Links, Cut into Small Pieces or Out of the Casing

-       6 - 8 oz Kale, Cut with Stems Removed

-       7 Oz Yellow Onion (About 1 Medium Onion)

-       1 ¾ Cups Carrots (About 3 Carrots)

-       7 Oz Chopped Celery (About 2 Stalks)

-       32 Oz Low Sodium Chicken Broth (About 1 Box)

-       2 19 Oz Cans Cannellini Beans

-       1 14.5 Oz Can Fire Roasted Diced Tomatoes

-       3 Cloves Garlic, Minced

-       4  Tblspns Italian Seasoning

-       3 Tblspns Onion Powder

-       2 Tbslpns Garlic Powder

-       2 Tblspns Extra Virgin Olive Oil

-       3 Tspns Parsley

-       2 Bay Leaves

Optional:

-       Parmiggiano or Pecorino Romano Cheese for Topping

Instructions:

1.     Preheat oven to 375 degrees.

2.     Pour the olive oil into a pan and sauté the carrots, celery and onion with salt until they are softened. Once finished, keep on the side.

3.     Sear the sausage on the stove, just to get the outside a little charred. Cut it up into small slices and place it on a baking pan.

4.     Put in the oven for about 10 minutes or until fully cooked.

**If you are removing the sausage from the casing, you can simply cut the casing cook the meat in pan on the stove until fully cooked.

5.     Add all of the ingredients into the crock pot and cover. Set the crock pot to low for 3-4 hours or high for 1-2 hours. *If using a Dutch oven, see instructions above.

6.     Enjoy! This pairs perfectly with cold weather and crusty bread.