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Sausage, Kale and Bean Soup

From Suwanee Whole Life Co-op

<p>This is an easy soup that is really satisfying. A cozy meal for a cold, winter evening. Serve with a salad.</p>
Source: Author: Katie Kimball (Entered by Nora Lea)
Serves: 4 or more

2 TBS Extra-virgin olive oil, avocado oil or other high quality fat
1 lb bulk Italian sweet or hot sausage, or (any ground meat and add your own seasonings)
1 onion, chopped
2-3 carrots, chopped
1 large potato, chopped ( I leave peels on)
2 cloves garlic, chopped
1 bay leaf
2 cans white beans, drained and rinsed
salt and pepper
4 cups fresh kale (or other leafy green like spinach)
2 quarts chicken or alpaca bone broth or stock

Step by Step Instructions
  1. Instructions Heat medium soup pot over medium-high heat (medium-low if using EVOO!). Add the oil and sausage and brown. Add veggies, bay leaf and beans. Season to taste with salt and pepper. Cook 5 minutes to soften veggies. Add greens and wilt. Add stock and cover. Raise heat and bring to a boil. Reduce heat and simmer 15 minutes. Serve with grated cheese for topping. Any ground meat can be transformed into homemade sausage with the right seasoning blend. Adjust spice to taste with cayenne. You can leave the peels on the potatoes for nutrients, and only use organic potatoes. Allow the crushed garlic to rest for 7 minutes before heating for optimal health benefits; don’t overcook.