Sausage & Kale Soup

Sausage and Kale Soup

It might not be soup season but LORDY this soup was CALLING my name. Not to mention ALL the amazing flavors that I was throwing together. Ugh! It's a MUST! Not to mention its super quick and easy! Additionally this IS 21 Day Fix, 22 min Hard Corps AND Hammer & Chisel Approved! It accounts for 1 and 1/2 green, 1 blue, 1 red and 2 teaspoons!

Prep Time: 10 minutes

Cook Time: 30 minutes

Yield: 6 servings

Ingredients:

• 1 Tbsp olive oil
• 12 oz beef Polska Kiebasa Sausage, sliced into 1/4-inch thick slices (I used Hillshire Farm and really liked it)
• 1 1/2 cups chopped carrots (about 3) OR double up on the other veggies for a LOWER glycemic index--that's what I did!
• 1 1/3 cups chopped yellow onion (1 medium)
• 1 cup chopped celery (2 stalks)
• 4 cloves garlic, minced
• 3 (14.5 oz cans) low-sodium chicken broth
• 1 cup water
• 1 Tbsp dried parsley
• 1 tsp dried rosemary, crushed
• 1/2 tsp dried oregano
• Salt and freshly ground black pepper, to taste
• 6 oz kale, thick ribs removed, chopped (about 1 1/2 bunches. 5 oz if using pre-cut)
• Shredded parmesan cheese, for serving

Directions:

• Heat olive oil in a large pot over medium heat. Add sausage and cook until slightly browned, tossing occasionally, about 5 minutes. Remove sausage, while leaving oil in pan, and drain sausage on a plate lined with paper towels and set aside.
• Return pot with oil to medium heat, add carrots, onion, and celery and saute 3 minutes (while scraping bottom of pan to get the browned bits), add garlic and saute 1 minute longer. Stir in chicken broth, water, parsley, rosemary, oregano and season with salt and pepper to taste. Bring to a boil over medium-high heat, and allow to gently boil 10 minutes. Add kale and allow to boil 10 minutes longer until kale and veggies are tender. Stir in cooked sausage and cannellini beans (you can add more broth at this point to thin if desired). Serve warm, top each serving with parmesan cheese.