This was my go to soup for fall and winter this year. Its incredibly easy thanks to canned beans and precooked chicken sausages. I will throw it together on a Monday and have lunch for the rest of the week. It also happens to be gluten and dairy free.
Ingredients -
1 medium onion - diced
1 clove garlic - minced
1 T olive oil
1/2 tsp salt
1/4 tsp pepper
4 medium carrots - peeled and cut into 1/4 inch circles
2 tsp chopped fresh rosemary
1 package chicken sausages - cut into bite size circles
1 bunch kale - stems removed and leaves chopped
1 can white beans - drained and rinsed
6 cups chicken stock
1/2 tsp salt
1/4 tsp pepper
In a large pot or dutch oven, heat the oil over medium heat, add the onions and sauté until they are softened and starting to brown slightly. Add the garlic, carrots, rosemary and sausages. Cook for 2-3 minutes stirring frequently. Add the kale, white beans, salt and pepper, and chicken stock. Bring the soup to a boil and then reduce the heat and simmer, covered, until the carrots are tender.
Serves 6
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