It’s fall! The weather has yet to turn here in San Jose, California, with heat spells ranging right up near the double digits. But when it does, you’ll want something warm, hearty, and delicious to get you through it. This tasty recipe for sausage, kale, and white bean soup, put together by our San Jose nutrition coaches is a member favorite from our flagship nutrition, fitness, and mindset program, Thrive In 35.
Yield: 4 servings (1 and 1/3 cups per serving)
Ingredients
- 1 lb. precooked turkey or chicken sausage
- 4 t. EVOO
- 4 cloves garlic, minced or pressed
- 1 medium onion, diced
- 2 cups cremini mushrooms, stemmed and sliced
- 4 cups kale, ribs removed, sliced into ribbons
- 4 cups low sodium chicken broth
- 1 – 15 oz. can low sodium cannellini beans, drained and rinsed
- 1 – 14.5 oz can diced, fire roasted tomatoes
- 1 T. fresh thyme (or 1 t. dried)
- 1 T. fresh rosemary (or 1 t. dried)
- ¼ cup fresh parsley
- ¼ t. kosher salt
- Fresh ground pepper
Preparation
- Slice sausage lengthwise, then cut crosswise into bite-sized, half-moon slices
- In a large soup pot, heat EVOO. Add onion, garlic and mushrooms. Saute until softened, about 5 minutes
- Stir in kale and saute until wilted.
- Ad 3 cups of the broth, 1 cup of the beans, sausage, tomatoes, and herbs. Season with salt and pepper. Simmer 5-10 minutes.
- Place remaining beans and broth in blender container and puree until smooth.
- Stir puree into soup to thicken.
- Simmer 15-20 minutes to blend flavors
- Ladle into soup bowls. Garnish with additional parsley if desired.
The final step… enjoy! 😉 It’s recipes like these that prove once and for all that you can lose weight, feel great, AND enjoy the food you eat all at the same time. It just takes a little preparation and planning. Happy eating!
Stronger for Today,
The Method3 Fitness Team
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