White Bean Soup with Spicy Sausage

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

1. Heat oil in pot over medium heat. Add onion and garlic, stirring frequently until softened, about 5 minutes.
2. Add sausage and sauté 2 minutes or until warmed through and slightly browned.
3. Add squash, kale, broth, and water. Cook, partially covered, 15 to 20 minutes, or until squash is softened.
4. Reduce heat to low. Add beans and gently simmer uncovered for 3 minutes.
5. 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.