Kale, Sausage & White Bean Soup

Amy Mattias
Cold weather calls for hearty soups like this one featuring pasture-raised pork sausage, kale, and white beans. I like to soak dried beans overnight, and cook them in broth to use in meals throughout the week. Cooked beans freeze well if you want to make a big batch and save for a later date. Substitute other greens, like Swiss chard, to switch it up and use what you have!



Warm olive oil in a large saucepan over medium-high heat. Once warm, add in diced onions.

After a few minutes, add salt, and chili pepper to the onions. Stir, and continue to cook until the onions are aromatic and soft.

Add in sausage and brown both sides. Add in white beans and kale, stirring together, and warm for a few minutes. Pour in stock until all ingredients are submerged.

Heat to a simmer, and cook until kale is wilted, approximately 10 minutes. Serve & enjoy!

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