Bernice Johnson, D.C.
605 East Central Avenue
Winter Haven, Fl 33880-3056
Mediterranean Kale & White Bean Soup with Sausage
½ lb of turkey sausage, use morning star links if you want no meat
2 Tbs extra virgin olive oil
½ small yellow onion, small diced
2 ribs of celery, small diced
1 medium carrot, small diced
5 large cloves garlic, minced
1/8 tsp crushed red pepper
Sea salt and freshly ground black pepper
8 cups chicken broth (I used veggie broth)
2 cans of white beans, rinsed and drained
1 lb of Kale rinsed, stems removed, torn into bite size pieces (about 8 cups firmly packed)
1 Tbs fresh lemon juice
½ tsp finely grated lemon zest
Remove the sausage from casing and tear into bite sized pieces or chop it up after cooking. Heat 1 Tbs olive oil in a 4 or 5 qt heavy pot or Dutch oven over medium heat. Add the sausage and cook, stirring occasionally, until lightly browned (about 5 minutes). With a slotted spoon, transfer the sausage to a plate, leaving any rendered fat in the pan.
Add the remaining 1 Tbs olive oil to the pot, increase the heat to medium high and add the onions. Cook, stirring frequently, until fragrant and beginning to soften (about 2 minutes). Add the carrot and celery and cook, stirring frequently until they begin to soften and brown (another 2 minutes). Be sure to scrape any brown bits from the bottom of the pan. Stir the garlic, pepper flakes, ½ tsp salt and ½ tsp pepper and cook, stirring until garlic is fragrant, (a minute or so). Add the broth and bring to a boil over high heat.
When the broth reaches a boil, reduce the heat to medium and add the chopped sausage along with sausage juices and half the beans. Mash the remaining beans with a fork and add them to the pot, stirring to distribute. Stir in the kale, adjust the heat as necessary to maintain a gentle simmer and cook until the kale is tender (15-20 minutes. Stir in the lemon juice and lemon zest and season to taste with salt and pepper.
This will just curl your toes! Enjoy!!!!