6 servings
1 tablespoon olive oil
1 pound turkey sausage, casing removed
1 cup chopped onion
6 cups chicken broth
3 (15-ounce) cans great northern beans, drained
2 carrots, peeled and cut into 1/2-inch chunks
2 potatoes, peeled and cut into 1/2-inch chunks
3 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
3 cups chopped kale (we use a mixture of Bright Lights and Salad Savoy)
- In a soup pot over medium-high heat, heat oil; cook sausage and onions 8 to 10 minutes, or until sausage is browned.
- Add remaining ingredients except the greens, and bring to a boil. Reduce heat to low and simmer 25 minutes, or until carrots and potatoes are tender. Stir in greens and cook 15 minutes, or until greens are wilted.