White Bean + Kale + Sausage Soup
Ingredients:
olive oil
1 onion, diced small
4 cloves of garlic, minced
2 carrots, diced small
2 celery stalks, diced small
1 pound of raw, spicy sausage, casings removed
2 tablespoons tomato paste
6-8 cups of chicken stock
1 large potato, peeled and diced small
2 bay leaves
1 tablespoon fresh rosemary, chopped
Parmesan cheese rind (optional)
2 cans of white beans, drained and rinsed (I like cannellini or great northern)
1 bunch of Lacinato kale (aka dinosaur or Tuscan), stems removed and chopped
1 pint cherry tomatoes, quartered
Grated fresh Parmesan
Salt and pepper
In the bottom of the large heavy, bottomed pot, sauté the diced onions and garlic in a few tablespoons of olive oil for 5 to 7 minutes.
Add in the chopped carrots and celery. Sauté for a few minutes.
Remove the casing from the sausages and break them into small pieces over the veggies. Add in the tomato paste and stir.
Add in the chicken stock, diced potatoes, beans, Parmesan rind, bay leaves, rosemary, and bring up to a simmer. Cook for 20 minutes.
Add the chopped kale and tomatoes. Simmer for another 5-7 minutes, or until the kale is cooked to your liking. Season to taste with pepper and salt.
Serve with grated Parmesan cheese and olive oil on top of each bowl. And some toast if you like to dunk it.
I think this soup is even better the next day!
Dr. Susanna Satten, D.Ac, L.Ac. is a licensed acupuncturist in Philadelphia, Pennsylvania specializing in the treatment of emotions, chronic and acute pain, fertility, and women’s health. She loves sharing her passion for natural approaches to improving health through her online articles and at her acupuncture clinic on 17th Street near Rittenhouse Square and her office in South Philly.
Call 215-469-1750 to schedule your appointment, or book online at www.susannasatten.com
