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Angelic Wellness
Bernice Johnson, D.C.
605 East Central Avenue
Winter Haven, Fl 33880-3056
(863) 293-7789

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!!!!