Sausage, Potato, Veggie, and White Bean Soup
Ingredients
2 tsp olive oil
3 Spinach Feta chicken sausages (or similar)
1/3 sweet yellow onion, diced
Dash of crushed red pepper flakes
3 carrots, peeled and diced
3 yellow potatoes, peeled and diced
3 cloves of garlic, minced
8 cups of chicken broth
Sea salt and freshly cracked pepper, to taste
2 cans of white kidney beans, rinsed and drained
3 cups of 50/50 kale/spinach mix
Instructions
Heat the olive oil in a Dutch oven over medium heat. Add the sausage, casings removed, to the skillet. Break up the meat with a spatula so it’s in small crumbles. Add the onion and a dash of crushed red pepper flakes then cook for 3-4 minutes or until the meat is cooked and the onion is tender.
Add the carrots, potatoes, celery, and minced garlic; stir constantly for 1 minute. Add the chicken broth then season with sea salt and freshly cracked pepper, to taste. Cover with a lid and simmer over low heat for 45min or until the potatoes and veggies are tender.
Add the kale and the drained white beans to the soup. Taste and re-season if needed.
Serve immediately. Enjoy.