• Sausage, Kale and Bean Soup

from Cultivate Winter 2018 – What’s For Dinner? Winter Weeknights Made Easy

Recipe by Sally, Wedge Demo Coordinator 


Ingredients

1 WedgeMade hot Italian sausage, removed from casing. Use 2 for a meatier soup.

3 cups chicken broth, or 3 tsp. Chicken Better Than Bouillon and 3 cups of water

1 can diced tomatoes (14.5 oz.), undrained

1 bunch kale, stems removed, roughly chopped

1 can navy beans (16 oz.), drained and rinsed

Preparation

Heat a large saucepan over medium-high heat. Add sausage to pan; cook 2 minutes, stirring occasionally to break it up into smaller pieces. Add chicken broth and diced tomatoes; bring to a boil over high heat. Stir in the kale. Reduce heat, and simmer until the kale is tender. Stir in beans, and cook 1 minute or until soup is thoroughly heated.

Serve with your a loaf of your favorite WedgeMade bread, like focaccia or roasted garlic. 

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