White Bean & Kale Soup
1 ½ C Uncooked White Beans*
1 lb Spicy Italian Sausage**
1 Small Onion, Diced
4 Cloves Garlic, Diced
5 Carrots (1/4 lb), Sliced
½ lb Kale
7 C (64 oz) Chicken or Beef Broth***
1 ½ T. Apple Cider Vinegar
3 t. Crushed Rosemary
½ t. Pepper
2 Bay Leaves
10 -15 (1 Pint) Grape Tomatoes
Large Spoon To Stir
Night Before: Wash beans and place in medium-large bowl. Cover beans with enough water so they can double in size – water level a couple inches above top of beans. Mix in 1 t. baking soda and leave beans to soak overnight.
Crock-Pot Prep: Cook sausage according to package directions; keep excess oil for soup flavoring. Chop your onion, garlic, and carrots. Wash kale and remove ribs with knife. Tear leaves into manageable pieces for the soup.
Crock-Pot Cooking: Combine all ingredients except tomatoes in crock-pot; stir. Cook on high several hours. Stir once or twice to make sure everything is cooking evenly. Add tomatoes about an hour before you’re ready to serve. Remove bay leaves before serving.
*This recipe requires some advance planning. To save time in the morning I like to wash/chop my veggies and cook/cut the sausage the night before.
**Use a mild or sweet sausage if you don’t like spicy.
***I prefer Pacific’s Low Sodium Chicken Broth because it has 3% sodium compared to about 50% sodium that you’ll find in many broths. Any brand is fine, just check the nutrition facts on the back first.
Kale is great for you, check out the nutrition information.
Servings: 6-8 Bowls
Prep and Cooking Time: