FUN5 Tuscan Kale Soup
3 chicken sausage links uncased (you can also use ground chicken)
1 chopped onion
3-4 celery stalks, finely chopped
3-4 large carrots, finely chopped
1 small head of Dino Kale, finely chopped and massaged.
1 can Cannelli or Butter Beans
2 Russet or Red Potatoes, washed and chopped in small cubes, skin on. (Omit for low carb)
2 jars of bone broth or vegetable broth (I used Fond Chicken Bone Broth-Use code: Jayne20 for discount)
2 Tbsp olive oil
Salt/pepper to taste
1.) Heat a medium size stock pot or dutch oven over medium. Heat a tablespoon of olive oil and add uncased chicken sausage. Cook until slightly brown and almost cooked through.
2.) Add in onion, carrot, celery and remaining 1 tablespoon of olive oil and sauté at the bottom of the pan until slightly cooked and fragrant.
3.) Add Potatoes and Beans to the pot along with bone broth. Bring to a boil and then simmer with top askew for about 20 mins (check to make sure potatoes are soft)
4.) Turn off burner, add chopped kale and add sea salt and pepper to taste. Kale will cook as it sits for a few minutes.
5.) You can add fresh chopped herbs to the top like cilantro, parsley or mint per bowl.
6.) Great with a crusty sourdough like @baseculture sourdough or alone.