Lunch: Tuscan White Bean, Sausage, and Kale Soup

Hearty and wholesome, this rustic Italian bean, sausage, and kale soup is a delicious way to warm up a cold winter evening. Serve with a crusty loaf of whole grain bread and extra-virgin olive oil for dipping.

This recipe includes superfoods such as:

Kale

Health benefits of Tuscan White Bean, Sausage, and Kale Soup

Kale is an excellent source of calcium, which has an important role in egg maturation and follicle development in the ovaries.

Ingredients

1 lb. Great Northern beans
7 c. unsalted chicken broth
12 oz. fresh kale
2 c. chopped onion
2 c. chopped carrots
1 can diced tomatoes
2 tbsp. chopped fresh sage leaves
1 1/2 tbsp. minced garlic
1 large bay leaf
2 tbsp. balsamic vinegar
2 tsp. salt
1/2 tsp. Freshly ground black pepper
1 lb. Italian sausage links
extra-virgin olive oil
Grated Parmesan for topping

Instructions

Drain beans; place in a large saucepan with broth and bring to a full boil. Add kale; stir until wilted. Stir in onions, carrots, tomatoes with their juice, 1 tablespoon of the sage, garlic and bay leaf. Carefully pour hot mixture into a 6-quart to 7-quart slow-cooker.
Cover; cook on low-heat setting 9 to 11 hours, until beans are tender. Discard bay leaf; stir in vinegar, salt, and pepper. Turn slow-cooker to warm setting.
Cut sausages into bite-size pieces; cook in a large nonstick skillet in 1 tablespoon of extra-virgin olive oil, until golden and cooked through. Stir into soup with remaining 1 tablespoon chopped sage. Ladle into bowls; drizzle each serving with extra-virgin olive oil and sprinkle with cheese, if desired.