Sausage, Bean & Kale Soup
By Kathy McCutcheon
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Difficulty: Easy
Prep time: 15 minutes
Cook time: 2 hours
Ingredients
- ½ pound milk Italian sausage
- ½ pound hot Italian sausage
- 2 to 3 carrots, diced
- 2 to 3 celery stalks, diced
- 1 medium onion, diced
- 1 teaspoons minced garlic
- 1 (28-ounce) can Italian-style crushed tomatoes
- 1 teaspoon marjoram
- 1 teaspoon thyme
- 2 cans white beans, drained
- 2 (1-quart) containers chicken broth, plus more if needed
- 4 cups kale or spinach, chopped
- salt, to taste
- black pepper , to taste
Directions
In a large stock pot, brown the sausage, breaking it up to a nice soup size. Drain it on a paper towel.
Sauté the carrots, celery, and onion in olive oil. Then, add the cooked sausage back to the pot along with the remaining ingredients.
Let simmer a couple of hours to bring out the flavors, then season with salt and pepper, as needed.