Sausage, White Bean and Kale Soup
- 1 Tablespoon olive oil
- 5 asiago-spinach chicken sausages (or other flavorful low-fat sausage), sliced into bite-sized pieces
- 1 small onion, chopped
- 2 ribs celery, thinly sliced
- 1 sprig fresh rosemary
- 1 four-ounce can mushrooms, pieces and stems, drained
- 4 cups low-fat chicken broth
- 2 cups cooked white beans
- 1 large bunch kale, rinsed, stemmed and torn
You can garnish with shaved Parmesan and serve with crusty bread, but we usually don't.
If you can't find a chicken sausage to suit your taste, you can use chopped cooked chicken breast pieces. You could add zucchini ribbons or sliced carrots if you have them on hand. Black beans, or a mixture of black and white beans, is an interesting variation, too. And certainly, feel free to sub fresh spinach or escarole for the kale. There's something about the kale, though, that really boosts the flavor.
So there you go … next time you need dinner on the table in a hurry, TRY THIS SOUP. I predict you'll love it.
P.S. Mad Men was great, and I had the den all to myself (my husband would probably LOVE this show if he'd just open his mind enough to realize that there's more to television than NEWS). I also got a lot of knitting done. My sleep for the next few months will probably suffer, as the one-hour regular episodes don't start until 10 p.m. Seriously, I thought 10 only came once a day. Sigh.