Sunday, December 11, 2011

Sausage, Kale and White Bean Soup

I made the below Cooking Light recipe for Sausage, Kale and White Bean Soup this afternoon. I thought this soup sounded perfect for lunches this week. I loved that the soup had minimal ingredients. This turned out to be an even bigger plus because I went to Trader Joes after doing my Christmas shopping (ie. no free hands for carrying groceries). The original recipe didn't have the garlic or the herbs but I thought the flavor was a little bland so I added them and the additions made a big difference. If the holiday sweets, treats and feasts are starting to make you feel a little blah, this tasty and healthy soup is perfect for getting you back on track (or least giving you a little break before the Christmas and New Year's grazing begins!)

 Sausage, Kale and White Bean Soup
** adapted from Cooking Light

Prep/Cook Time: 20 minutes
Serves 6

2 Spicy Italian chicken sausage links, chopped
6 cups fat-free, less-sodium chicken broth 
2 (14.5-ounce) can no-salt-added diced tomatoes, undrained 
1 bag coarsely chopped kale (about 8 ounces)
2 (16-ounce) can white beans, drained and rinsed
2 garlic cloves, minced
1 tsp dried oregano
1 tsp dried basil
Grated Parmesan cheese

In a small skillet coated with PAM, saute the chicken sausage for about 4 minutes. Add the minced garlic and saute another minute.

Meanwhile, in a large soup pot, heat the chicken broth and undrained tomatoes over high heat. Once boiling add the white beans and chicken sausage. Stir in the chopped kale, oregano and dried basil and cook about 2 minutes or until the kale has wilted. Ladle into soup bowls and garnish with a little grated Parmesan cheese.

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