1 lbchicken sausagemild italian or roasted garlic basil
1tomatoes15 oz can no salt added, diced
4 cupschicken brothlow sodium
1 tbspnapple cider vinegar
2 tspnsbasildried
1 tspnoreganodried
1 tspnblack pepperfreshly ground
1/2 tspnred pepper flakescrushed
pinchsalt
1white beans15 oz. can, drained and rinsed
1 bunchkalestemmed and roughly chopped, about 3 cups
Keywords
SoupBeans
Instructions
1. Heat olive oil in a sauce pan over medium heat.
2. Add the onions to the pot and saute until they begin to soften.
3. Next, add the garlic and sausage.
4. Continue cooking until the sausage is cooked all the way through.
5. Add the tomatoes, broth, vinegar and spices and bring everything to a simmer.
6. Add the beans and continue to simmer for 10-15 minutes, then add the kale.
7. Simmer for another 5-10 minutes. Serve immediately or store in the refrigerator for up to 7 days.
8. Alternatively, freeze for up to 2-3 months.
Substitutions
You can use any kind of sausage. If using link sausage, remove from casing.
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