Jan 112014
 

This is definitely one of the craziest winters I’ve seen in a while. In New York it has gone from 10 to 60 degrees over the course of the week. When I checked on the weather in Chicago earlier in the week to see how my family was doing , it said the “real feel” was -41. How does one even feel that? Anyway, it was a perfect week to try out my new slow cooker. I came up with this Tuscan Kale, White Bean, and Turkey Sausage soup, and it was the perfect thing to get me through this crazy week.
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Nutritional Highlights: This soup is pretty nutrient packed. Kale is an amazing source of fiber and calcium, white beans have more fiber and protein, and the turkey sausage give you a little extra lean protein. You could leave out the sausage for a vegetarian soup, but if you do that’d I’d up the seasonings a bit. Best part about it is it’s almost completely hands off…just brown the turkey and throw everything else as is into the slow cooker and let it rip. This soup will definitely keep you full, warm, and happy this winter.
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Tuscan Kale, White Bean, and Turkey Sausage Soup
makes 5-6 servings
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What’s in it:
1 lb hot turkey (or chicken) italian sausage
1 small sweet onion (or 1/2 large), finely chopped
1 cup carrots, chopped
1 tablespoon italian herbs
2 cloves of garlic, finely minced
2 14.5 oz cans white beans (cannellini), rinsed and drained
2 14.5-oz cans diced tomatoes (I used fire roasted)
3 cups low sodium chicken broth (more or less according to desired thickness)
6 cups roughly chopped kale
optional (but encouraged): 1 parmesan rind (I always save the ends of my parmesan to use in soups. Adds such great flavor!)

How to make it:
1. Remove turkey sausage from casings and brown in a skillet over medium high heat. Break it up into small pieces as it cooks. Once brown, drain off excess fat and transfer cooked meat into your slow cooker.
2. Add the remaining ingredients except the kale and stir to combine.
3. Turn on your slow cooker to the 6 or 8 hour setting depending on how much time you have.
4. An hour before it’s done, add in the kale. Also, taste and season with salt, pepper, and red pepper as needed (I didn’t think this needed salt since it got plenty from the canned ingredients and sausage).
5. Serve topped with parmesan and with crusty whole grain bread. Enjoy!
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  One Response to “Tuscan Kale, White Bean, and Turkey Sausage soup”

  1. This was so delicious! The broth was extremely flavorful! LOVE!

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