Tuscan Vegetable, Bean & Sausage Soup
INGREDIENTS:
2 tbsps Extra Virgin Olive Oil
1 Sweet Onion (diced)
3 Garlic (minced)
3 stalks Celery (chopped)
4 Carrot (chopped)
1 cup Green Beans (chopped into bite size pieces)
1 Small Yellow Squash (chopped into small pieces)
14 ounces Fire Roasted Diced Tomatoes (1 can with liquid)
2 cups Cannellini Beans (1 can, organic and BPA free)
1 tsp Sea Salt
1 tbsp Oregano
2 leafs Bay Leaves
1 Sea Salt & Black Pepper (to taste)
48 cups Organic Chicken Broth (low sodium, more if desired.)
3 cups Kale Leaves -approximately one bunch (chopped)
1 tbsp Dried Basil
1 lb Pork Sausage (Italian ground sausage)
1/4 cup Shredded Parmesan Cheese (Optional topping)
1 tsp Red Pepper Flakes (optional)
Fresh basil (optional topping)
INSTRUCTIONS:
Heat olive oil in a Dutch oven or a large pot over medium heat, add sausage and break apart with a fork while browning. Cook until sausage is no longer pink.
Move the sausage to the outside edges of the pot. Add the remaining olive oil to the middle and add the carrots, celery, green beans and zucchini and cook, stirring occasionally for 8-10 minutes until vegetables soften.
Add the chicken broth, herbs, tomatoes, salt and bring to a simmer and cook for 20 minutes, stirring occasionally.
Next add the beans and the kale and cook for 5-10 minutes or until the kale is wilted. Season with additional salt & pepper, if desired.
Serve with desired toppings and enjoy!
Store any leftovers in glass containers in fridge for up to 4 days or freeze.
NOTES:
No kale? Use spinach, Swiss chard or any leafy green of choice.
Want more carbs? Add farro, rice or a chic pea/quinoa based noodle.
Want more spice? Add red pepper flakes.
No green beans or squash? Use a similar veggie that you have in your fridge such as zucchini or mushrooms etc.
Vegetarian? Skip the sausage or add tofu instead.
TUSCAN VEGETABLE, BEAN & SAUSAGE SOUP
Ingredients
- 2 tbsps Extra Virgin Olive Oil
- 1 Sweet Onion (diced)
- 3 Garlic (minced)
- 3 stalks Celery (chopped)
- 4 Carrot (chopped)
- 1 cup Green Beans (chopped into bite size pieces)
- 1 Small Yellow Squash (chopped into small pieces)
- 14 ounces Fire Roasted Diced Tomatoes (1 can with liquid)
- 2 cups Cannellini Beans (1 can, organic and BPA free)
- 1 tsp Sea Salt
- 1 tbsp Oregano
- 2 leafs Bay Leaves
- 1 Sea Salt & Black Pepper (to taste)
- 48 cups Organic Chicken Broth (low sodium, more if desired.)
- 3 cups Kale Leaves -approximately one bunch (chopped)
- 1 tbsp Dried Basil
- 1 lb Pork Sausage (Italian ground sausage)
- 1/4 cup Shredded Parmesan Cheese (Optional topping)
- 1 tsp Red Pepper Flakes (optional)
- Fresh basil (optional topping)
Instructions
- Heat olive oil in a Dutch oven or a large pot over medium heat, add sausage and break apart with a fork while browning. Cook until sausage is no longer pink.
- Move the sausage to the outside edges of the pot. Add the remaining olive oil to the middle and add the carrots, celery, green beans and zucchini and cook, stirring occasionally for 8-10 minutes until vegetables soften.
- Add the chicken broth, herbs, tomatoes, salt and bring to a simmer and cook for 20 minutes, stirring occasionally.
- Next add the beans and the kale and cook for 5-10 minutes or until the kale is wilted. Season with additional salt & pepper, if desired.
- Serve with desired toppings and enjoy!
- Store any leftovers in glass containers in fridge for up to 4 days or freeze.
Notes
- No kale? Use spinach, Swiss chard or any leafy green of choice.
- Want more carbs? Add farro, rice or a chic pea/quinoa based noodle.
- Want more spice? Add red pepper flakes.
- No green beans or squash? Use a similar veggie that you have in your fridge such as zucchini or mushrooms etc.
- Vegetarian? Skip the sausage or add tofu instead.