Sausage, White Bean, and Kale Soup is one of my favorite soups to make. It is thick and stew-like, healthy and quite filling. It is a perfect soup to take to work for lunch and freezes really well. The soup is based off a recipe from Rachael Ray's magazine a few months back. Although I don't have exact measurements, since I kind of wing it, I will write out approximates for this soup.
Sausage, White Bean, and Kale Soup
4 cans of low sodium White Beans
1 bunch of Kale
10-15 Baby Bella Mushrooms, diced
1 red onion, diced
5 turkey sausages (I prefer Hot)
4 cloves of garlic, diced
4 cups low sodium chicken stock (add more water as necessary)
1 cup whole wheat (mini) shells pasta
2 tablespoons of flour (more may be necessary)
1/2 teaspoon black pepper
1 teaspoon herbes de provence
1/4 teaspoon salt
1/2 teaspoon cracked red pepper (optional)
1/4 teaspoon smoked paprika (optional)
I usually start by prepping everything. I like to chop and dice all the things I will need for the soup.
