If you’re looking for recipes to inspire your breakfasts, dinners, and beyond, you must bookmark the Cooking Classy site! Jaclyn Bell is a young wife and mother who started her blog to share her love of good food and to perfect her photography and writing skills. This self-taught cook and photographer loves comfort food such as pizza and enchiladas. Taking a stroll through her recipe library is like looking at a beautiful cookbook — it just makes you want to get in the kitchen and start cooking! Try her 7-Layer Dip, Three Bean Salad, Black Bean Tacos with Avocado Cilantro Lime Crema, or her Bean and Bacon Soup … and that’s just to get started. This delicious Kale White Bean and Sausage Soup is perfect for autumn’s colder weather.
photo courtesy of Cooking Classy
Kale White Bean and Sausage Soup
Ingredients:
- 1 tablespoon olive oil
- 12 ounces beef Polska Kielbasa Sausage, sliced into 1/4-inch thick slices (I used Hillshire Farm and really liked it)
- 1 1/2 cups chopped carrots (about 3)
- 1 1/3 cups chopped yellow onion (1 medium)
- 1 cup chopped celery (2 stalks)
- 4 cloves garlic, minced
- 3 (14.5-ounce) cans low-sodium chicken broth
- 1 cup water
- 1 tablespoon dried parsley
- 1 teaspoon dried rosemary, crushed
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 6 ounces kale, thick ribs removed, chopped (about 1 1/2 bunches, or 5 ounces if using pre-cut kale)
- 2 (14.5-ounce) cans cannellini beans, drained and rinsed
- Shredded parmesan cheese, for serving
Check out this link for the rest of the recipe.
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