Sausage & Vegetable Soup
Sausage & Vegetable Soup
Warm up with the power of vegetables
Ingredients
- 2 tbsp Olive oil
- 4 Gilbert’s Chicken Sausages,
- 1 Onion, chopped
- 2 cloves Garlic, minced
- 1 bunch Kale, stems removed, coarsely chopped
- Seasonal vegetables (i.e. 1 small summer squash, 1 ear corn, 2 carrots), to taste
- (1) 14.5 oz can Diced tomatoes
- (1) 19 oz can Great Northern Beans or Cannellini Beans, drained and rinsed
- 2 cups Cooked grain (i.e. brown rice or quinoa)
- 4 cups Vegetable or chicken stock
- Sea & pepper, to taste
- Grated Parmesan cheese (for garnish), to taste
Instructions
- Pre-cook grains, pre-grill seasonal vegetables and sausages to enhance flavor.
- Slice sausages into 1/2" pieces.
- In a stock pot, heat oil over medium heat. Add onions, garlic and sausages. Stir and cook until onions become translucent and aromatic.
- Add kale to the pan and cook, stirring, until the kale wilts.
- Add remaining ingredients (vegetables chopped), salt & pepper (to taste). Bring to a boil.
- Reduce the heat and simmer, covered, until the kale is tender, about 15 minutes.
- Serve immediately, garnish with grated Parmesan cheese.
- Need a vegetarian option? Cook the sausage separately and add at the end for sausage lovers only!
