With the temperatures finally lowering, this soup really hits the spot especially after all of the sweet Halloween indulgences! I usually triple this and freeze at least half. If you want to keep it on the lighter paleo side you can definitely omit the squash, potatoes or options — it truly is just as good without.
I prefer crumbled sausage, however if you only can find the hard sausages just give them a good dice. Italian sausage works too!
INGREDIENTS:
- 1 lb of ground chicken sausage
- 2 carrots, peeled and diced
- 3 celery, diced
- 2 shallots, diced
- ½ cup of kale or spinach, cut into thin strips
- 2 cloves of garlic
- 2 Tbs of minced rosemary leaves
- 1 can of white beans
- 1 cup of dry white wine
- 3 cups of chicken broth
- Salt and pepper
- Red pepper flakes
- Parmesan rind
- Grated Parmesan
- Optional 1 cup diced butternut squash or diced sweet potato
DIRECTIONS:
- Take the meat out of the sausage casings and brown the crumbled sausage. Once cooked, remove until later.
- Heat a few tablespoons of olive oil in a pot over medium heat. Add shallots, carrots and celery and season with salt and pepper; cook until transparent about 5 minutes.
- Add the garlic and a pinch of the red pepper flakes. Season and cook until slightly softened.
- Add the wine and scrape up all of the brown bits from the bottom of the pot. Cook until the liquid has reduced slightly.
- Add the stock, beans, parmesan rind and rosemary.
- If you are using sweet potatoes or butternut squash, add that in too. Bring to a boil and then reduce to a simmer for about 30 minutes.
- Stir in the kale and squeeze the lemon juice. Make sure the soup is seasoned with salt and pepper. Remove the parmesan rind before serving.
- Sprinkle the grated parmesan cheese on top of each bowl as you serve it.