We are having a really tough winter here in New England, which means lots of soup, like my savory kale soup recipe with chicken sausage, white beans, and mushrooms.
As the temperature drops, minus fifteen in the morning, I crave warm and filling meals. Nothing warms me up quite like a steaming hot bowl of soup.
I love each and every ingredient in my kale soup. It tastes as good as it smells and is healthy. My favorite combination!
Kale Soup with Chicken sausage and white beans
5 or 6 chicken sausages
2 tablespoons olive oil
4 cloves garlic, minced
1 cup leeks, chopped (white part only)
1/2 cup celery, chopped
8 ounces mushrooms, sliced
2 cups kale, chopped (no stems)
62 ounces (2 cartons) chicken broth, either homemade or store-bought (low sodium & low fat)
1/2 teaspoon pepper
1 teaspoon salt
1 teaspoon dried French thyme
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Cook sausages in a large frying pan on medium heat, turning frequently, for 15- 20 minutes. Sausages should be browned. Drain on paper towel and set aside.
Heat olive oil in a large stock pot. Add garlic, leeks, and celery, cooking on low for 10 minutes. Don’t brown.
Add mushrooms and cook for an additional 10 minutes. Add kale and cook until wilted.
Add chicken broth, pepper, salt, and thyme. Slice sausages into 1 inch slices and add to soup.
Simmer, stirring occasionally, for 30 minutes.
Serve hot. Sprinkle with freshly grated Parmesan cheese as desired.
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