Low Cal High in Health Kale & Sausage Soup!


With Kale being the Super Food that it is, it’s important to keep adding it to our diets! So when you grow tired of smoothies and salads – make a simple soup! Soup is the easiest, creative meal to make, in large pot just add some olive oil your main ingredients, the stock and leave it alone… time for a great workout! Here’s some: ShredandSparkle

We like to add what’s left over in the fridge whether it be; celery, fennel, tomato etc.. Below is the basics, but ad what you have!

2 tablespoons olive oil
1 pound Italian sweet sausage, casing removed
1 medium onion, finely chopped
2 large carrots, finely diced
2 cloves garlic, minced
2 bay leaves
2 (15 ounce)cans white cannelini beans, drained and rinsed
2 bunches kale, stems removed and roughly chopped or 1/2 a bag
52 oz. good quality low-sodium chicken stock
Kosher Salt and Freshly Ground Black Pepper, to taste

Again ~ use what’s leftover in your fridge too; celery, fennel, tomatoes, spinach, mushrooms etc…

In a large pot, heat 2 tablespoons olive oil over medium heat. Add sausage and brown, stirring occasionally to break into smaller pieces, approximately 10 minutes.
Add onion, carrots, and bay leaves and whatever other vegetable that you found in the fridge. Season with kosher salt and cook until vegetables begin to soften, stirring occasionally, approximately 10 minutes. Add garlic and beans, and cook for another 2-3 minutes. Add kale, and cook until it becomes slightly wilted. Add vegetable stock, season with salt and pepper, and cover with lid.
Bring soup to a boil, then reduce heat and keep at a simmer for about 45 minutes, although a bit longer is completely fine.

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