The Dish | White Bean and Kale Soup

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!

  • 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
  • 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.

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