Turkey, Bean and Kale Soup
This delicious and healthy soup is simple to make and a family favorite.
Yield: At least 6-8 servings.
Ingredients:
1/2 large onion chopped
2 stalks of celery, chopped
3 carrots, chopped
6 oz mushrooms, chopped
2 tablespoons olive oil
1 teaspoon sage
1 teaspoon oregano
1/2 teaspoon rosemary
13 oz smoked turkey sausage
2 15 oz cans white beans (drained)
2 32 oz cartons of chicken broth
3 cups chopped kale
2 cups dried pasta (uncooked) I often used whole wheat because I think it holds up better in soup
Salt and Pepper to taste
Directions:
In a large soup pot heat the olive oil over medium heat. Add onions and saute for about 2 minutes until onions are becoming translucent and fragrant.
Add carrots, cook for about a minute, then add celery and cook for another minute.
Add mushrooms and cook for another 3-4 minutes until mushrooms are soft. If you are using dried herbs add them now.
Next add turkey sausage and saute for about a minute. Add in beans, then chicken broth. Simmer, without boiling, for 15 -20 minutes.
About 12 minutes before serving add in kale, and pasta. If you are using fresh finely chopped herbs, add them in now. Taste broth and add salt and pepper as needed.
Serve topped with grated Parmesan cheese!
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