• 2 cans Great Northern Beans, rinsed and drained
  • 12 C. (3 large cartons) reduced sodium chicken broth
  • 3 Tbsp. plus 1 tsp. olive oil
  • 2 Medium onions, diced
  • 3/4 C. diced celery
  • 1/2 C. carrot, sliced
  • 3 cloves garlic, minced
  • 1/2 tsp. dried thyme, crushed
  • 1 (28 oz.) can whole peeled tomatoes, drained and crushed
  • ground black pepper
  • 1 bunch of kale, washed
  • 1 1/2 lbs. smoked sausage, such as kielbasa, cut into slices

One of the ingredients I need to work more with is Kale. The older I get, the more adventurous I get! Not that Kale is adventurous (to me it is!).  BUT when you try something new, there is always a little hesitation when you try it for the first time. There was hesitation for the first two seconds when trying this soup, then I ended up having 3 bowls! Love it!

Directions:

In a large pot combine beans and chicken broth, bring to a simmer. In a separate pan, heat 3 Tbsp. olive oil over medium heat. Cook onion in oil until translucent, stopping before onions brown.  Add celery, carrots, and garlic; sprinkle with a pinch of salt and dried thyme. Stir well. Cook 5 to 7 minutes.  Add crushed tomatoes and pepper. Cook 5 minutes longer. Add to beans and broth. In a large pot of lightly salted boiling water, cook kale for 5 minutes. Drain; set aside and cool. When cool enough to handle, coarsely chop and add to soup.  In another skillet cook sausage in 1 tsp. olive oil over medium-high heat about 3 minutes, until well browned on each side. Add to soup. Continue to simmer for 1 1/2 hours, stirring occasionally.