Tuscan White Bean, Sausage & Kale (or spinach) Soup

Large pot

Kimberly

ingredients

1 lb. Sweet Italian Turkey Sausage (removed from casings)
2 Tbsp EVOO
2 C chopped carrots
2 C chopped onions
1 1/2 Tbsp minced garlic
7 C (low sodium, fat-free) Chicken Broth
1 (14.5oz) can diced tomatoes (undrained)
12 oz fresh kale (stems removed, leaves chopped into small pieces) - if you don’t like Kale, try a package of shopped frozen spinach (thawed & squeezed of most liquid)
1 Tbsp dried, rubbed sage
1 large bay leaf
2 Tbsp balsamic vinegar
2 tsp salt
1/2 tsp fresh ground pepper
2 (14.5oz) cans great northern beans (drained and rinsed)

1
Heat oil in stock-pot, add sausage crumbling while cooking until almost cooked through
2
Add carrots & onions - cook until carrots are tender (stirring often)
3
Add garlic, sage, chicken broth, tomatoes & bay leaf - bring to a low boil until carrots are soft (stir often). If using kale - add this now. If using spinach, wait until carrots are soft and then add.
4
Turn to low, add balsamic vinegar, salt & pepper and drained beans.
5
Simmer on low for 5-10 minutes more.