I knowww we're heading into the warmer months but I couldn't let winter fade away without posting justttttt one more soup recipe. Because that's what soup girlies do! The beauty of homemade soups is there are no rules. Honestly, this motto rings true for most of my recipes but ESPECIALLY when it comes to soup. It's my favorite thing to make at the end of the week when you have a random assortment of veggies and/or proteins in your fridge that need to be used up. This recipe for Kale & Italian Sausage soup is absolutely delicious and really highlights the yummy flavors of the veggies in it. The real kicker is the fresh parsley. This soup also freezes really well, so make a double batch and save half for a later date! Can't wait for y'all to make this one. Ingredients: 2 tbsp olive oil 4 italian chicken sausages links, sliced 4 C shredded kale, stems removed (roughly 2-3 large handfuls) 4 C low sodium veggie or chicken broth 1 yellow onion, diced 4 cloves garlic, minced 1 14oz can diced fire roasted tomatoes 1 14oz can white northern beans, drained & rinsed 2-3 large carrots, diced 1 C chopped fresh parsley Salt & pepper to taste Directions: Heat olive oil in a large stock pot over medium high heat. Add onion and garlic. Cook 2-3 min. Add sausage. Cook for 3-4 min, until sausage is starting to brown. Add carrots, tomatoes, beans and parsley. Stir and cook 2-3 min. Add broth, cover, reduce heat to medium low and let simmer for 20 min stirring occasionally. Add shredded kale, cover and let simmer for an additional 5 minutes. Serve!
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