Happy Friday! It feels weird that it’s Friday, mainly since I had two random days at home due to the snow. I’m back in the office today, but I wanted to share a delicious soup with you before I go.
I love broth-based soups and I especially love it when they’re healthy! This soup is crazy easy to make, lasts for days, is filling, and delicious.
I made this soup a couple times last year and love how long it lasts! I’ll have lunch for several days thanks to this soup. I can’t take all the credit, however. The recipe is based on this one, but I made some tweaks based on stuff I like. The result is a mouth-watering and healthy soup that makes even better leftovers!
Turkey Sausage, kale, and white bean soup
Prep time: 10 minutes
Cook time: 30 minutes
- 1 package lean turkey sausage. I used Jennie O sweet Italian turkey sausage
- 2 small yellow onions, chopped
- 3 cloves garlic, minced
- 1 medium bunch kale, chopped and stems removed
- 2 cans white beans, drained
- 6 cups low-sodium chicken broth
- 2 cups water
- red pepper flakes
- salt & pepper, to taste
1) In a large pot or Dutch oven, saute onion and sausage over medium-high heat, until sausage is cooked through. If you get really lean turkey, you shouldn’t have to drain anything.
2) Add garlic, beans, kale, broth, water, and seasonings. Turn heat to low, cover, and cook for 30 minutes.
That’s it! This soup is incredibly easy and goes really well with garlic & Parmesan bread.
As I said, this soup tastes even better the next day. I’ve got leftovers packed up for lunch today and I can’t wait to dig in! Hope you have a fantastic weekend!
Do you prefer soups that are broth-based or cream-based?
What are you up to this weekend?