Lunch: Andouille Sausage, Kale & Bean Soup

Recipe by Judy Kim The spicy sausage in this soup will heat up a cold Wednesday night.

This recipe includes superfoods such as:

Kale

Health benefits of Andouille Sausage, Kale & Bean Soup

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

Ingredients

2 tbsp. extra-virgin olive oil
12 oz. andouille sausage, cut into 1/4-inch slices
1 onion, chopped
2 garlic cloves, minced
1/2 tsp. red chili flakes
3 carrots, chopped
3 celery, chopped
8 oz. baby portobello mushrooms
30 oz. cannellini beans, drained and rinsed
48 oz. low-sodium chicken stock
5 c. chopped kale
1 tbsp. tomato paste
1/4 c. grated Parmesan, additional for garnish
1/4 c. fresh parsley, chopped

Instructions

In a large dutch oven heat olive oil over medium heat. Saute sausage until golden brown, about 5 minutes. Remove sausage and add onion, garlic, chili flakes, carrots, celery and mushrooms. Continue to stir and saute for 5 minutes, till vegetables become tender. Season generously with salt and pepper.
Add beans, chicken stock, kale and tomato paste. Bring to a boil and reduce to low and simmer for 10 to 15 minutes. Add sausage and cheese, warm through for 5 minutes. Serve with garnish of parsley and cheese.

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