Bookmark this soup for busy winter weeks.
It’s pretty much an all-star recipe that’s got every base covered.
First, it’s hearty and protein-rich thanks to chicken sausage (buy organic!) and white beans. Then, it’s filled with a wide variety and volume of nutrient-dense vegetables, including kale, butternut squash, and garlic.
Finally, while many soups take hours to simmer, this one’s ready in half an hour.
INGREDIENTS
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 links precooked spicy chicken sausage, diced
- 1 medium butternut squash, peeled and cut into ½ inch pieces
- 4 cups kale, chopped
- 3 1/2 cups low sodium chicken broth
- 2 cups water
- 1 14 ounce can cannellini beans, rinsed and drained
DIRECTIONS
- Heat oil in pot over medium heat. Add onion and garlic, stirring frequently until softened, about 5 minutes.
- Add sausage and sauté 2 minutes or until warmed through and slightly browned.
- Add squash, kale, broth, and water. Cook, partially covered, 15 to 20 minutes, or until squash is softened.
- Reduce heat to low. Add beans and gently simmer uncovered for 3 minutes.
- Season with salt and freshly ground black pepper to taste before serving.
WHY WE LOVE THIS RECIPE
It’s chock full of tasty, powerful foods like protein-rich chicken sausage, nutrient-dense kale, and butternut squash, which is an excellent source of fiber, vitamins, and minerals. Garlic, onions, and cloves add an antioxidant (and flavor) kick.
