ITALIAN SAUSAGE & KALE SOUP RECIPE
1 pound bulk hot Italian sausage
6 cups chopped fresh kale
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
1 can (28 ounces) crushed tomatoes
4 large carrots, finely chopped (about 3 cups)
1 medium onion, chopped
3 garlic cloves, minced
1 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper
5 cups chicken stock
Grated Parmesan cheese
In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Transfer to a 5-qt. slow cooker.
Add kale, beans, tomatoes, carrots, onion, garlic, seasonings and stock to slow cooker. Cook, covered, on low 8-10 hours or until vegetables are tender. Top each serving with cheese. Yield: 8 servings (3-1/2 quarts).
Test Kitchen tips
Cannellini beans are a fine substitute for great northern beans, so use what you have on hand.
Turkey Italian sausage is a great alternative in this recipe, too.
Health and Wellness Associates