Tuesday, October 30, 2012

Take It Slow

We ate this up, we loved it so. Sausage, White Bean and Kale soup is a weeknight staple at our house. I add ginger to my broth to soothe after a weekend of rich food. To make the meal more substantial, I served our dinner with al dente farfale pasta, but it's delicious on it's own, and it would be even more nutritious (and gluten free) over quinoa or brown rice.  

Sausage White Bean and Kale Soup
Serves 6

2 large savory chicken sausage links, uncooked, casing removed
2 cans white beans, rinsed
1 bunch kale, stems removed, cut into strips
1 yellow onion, diced 
12 cups chicken stock (prepared or homemade)
2 tbsp fresh ginger, thinly sliced
1 clove garlic, minced
1 tsp white pepper
1 tsp dried thyme
1 tsp dried oregano
optional 1 tsp red pepper flakes for extra heat 

Combine all ingredients in a slowcooker/crock pot, portion sausage into tbsp sized meatballs.  Set to low cook for 4 hours, keep warm until ready to serve. 


  1. looks really good! especially this time of year when it cold outside.

  2. It was good! Look for another recipe tomorrow.


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