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NOVEMBER 2013 - Recipe
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Recipes for Busy Lawyers

Editor’s Note—This is a new series for our newsletter, send us the most delicious and nutritious recipes that you love to feed yourself or your family and we will share them!


Hearty Sausage, Kale and White Bean Soup

Submitted by: Lorna De Bono

48 oz chicken stock or broth
1 lb sweet Italian sausage
2 cans Cannellini (or other white) beans
1 onion, chopped
2 carrots chopped
2 stalks celery, chopped
1 tsp dried thyme
1 can crushed tomatoes with juice
2 small can of tomato sauce
A few handfuls of torn up kale
Salt and pepper
Olive oil
Dry white wine, if desired
Parmesan cheese

Brown the sausage links in large stock pot then put them aside to cool; slice when cool. Add a tablespoon or so of olive oil to the sausage fat left over in the pot and then cook the onions, celery, carrots and thyme over medium-high heat for about 6 - 8 minutes, until the onion gets soft and just starts to take on a little color. Deglaze the bottom of the pan about a cup of white wine (or some of the chicken stock) and then add the chicken stock. Add the two cans of beans (drained), the tomatoes and sauce and the sliced sausage and let soup simmer about 15 minutes. Add the kale and simmer about 15 more. Add salt and pepper to taste. Serve with grated parmesan on top with a side of crusty bread for dipping.