- 1 tablespoon olive oil
- 1 12-ounce package fully cooked chicken sausage links, sliced
- 2 cloves garlic, thinly sliced
- 1 19-ounce can cannellini beans, rinsed
- 1 14.5-ounce can low-sodium chicken broth
- 1 14.5-ounce can diced tomatoes
- 1 bunch kale leaves, torn into 2-inch pieces
- kosher salt and black pepper
- 1 loaf country bread (optional)
I am all about the simple meals, so as you can see, the ingredients are pretty basic. If you don't have white beans, use garbanzos. I only used one can of diced tomatoes but depending on how big a batch you want to make, you can add more. The other key ingredient is Swiss chard or kale. I also added one chopped zucchini to up the veggie factor. But remember you can add whatever you want to this dish, you are the boss!
Ok, here's how you start:
1. Heat one tablespoon of olive oil in a large saucepan (over medium heat).
2. Add the chopped sausage and cook, stir, until lthey are browned, or for 2 to 3 minutes. Stir in about 1 tablespoon of chopped garlic and cook for 2 more minutes.
3. Add the beans, broth, and tomatoes and their liquid and bring to a boil.
4. Add the kale, zucchini and ¼ teaspoon each salt and pepper. Simmer, stirring occasionally, until wilted, 2 to 3 minutes.
And there you have it! Dinner or lunch is served. I recommend a nice piece of sourdough bread to accompany this soup. Oh and how about taking it outside and enjoying it while you sit on your Adirondack chair. I love having hot soups or drinks while I sit outside in the brisk air. Bon appetit or as we say en español BUEN PROVECHO!