Italian Sausage and Cannelini bean soup
2-3 links of mild or hot Italian sausage
2-3 T olive oil
1 c chopped onion
1-2 tsp chopped garlic
1 bunch kale, torn into pieces and washed (or spinach)
2 - 15 oz cannelini beans, drained
2 - 14 oz cans of chicken broth
1 - 14.5 oz can of stewed tomatos, chopped
Remove skins from sausage, crumble and saute in olive oil in large nonstick pot. Add onion and garlic, cook until onion is translucent. Add the kale and cover. Puree the cannelini beans in a blender or food processor, adding chicken broth as needed to puree the mixture, then pour into stockpot. Add any remaining chicken broth, and the stewed tomatos. Simmer 30 minutes until kale is cooked. Serve with bread.
2-3 T olive oil
1 c chopped onion
1-2 tsp chopped garlic
1 bunch kale, torn into pieces and washed (or spinach)
2 - 15 oz cannelini beans, drained
2 - 14 oz cans of chicken broth
1 - 14.5 oz can of stewed tomatos, chopped
Remove skins from sausage, crumble and saute in olive oil in large nonstick pot. Add onion and garlic, cook until onion is translucent. Add the kale and cover. Puree the cannelini beans in a blender or food processor, adding chicken broth as needed to puree the mixture, then pour into stockpot. Add any remaining chicken broth, and the stewed tomatos. Simmer 30 minutes until kale is cooked. Serve with bread.
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