Here’s an easy, hearty soup perfect for late fall when fresh kale is in abundance!
Ingredients
– 5 Chicken sausage links, sliced
– 1 tbs. Coconut oil
– 6 c. Fresh kale, stems removed and coarsely chopped
– 1 lg. Carrot, sliced
– 1 15 oz. Can cannellini beans, rinsed and drained
– 1/2 c. White rice
– 1 tsp. Oregano
– 1 tsp. Salt
– 1 tsp. Pepper
– 4 c. Chicken stock
– 2 c. Water
Directions
Heat a soup pot over medium heat and add the coconut oil and sausage. Cook 3 minutes, stirring occasionally.
Add the carrots and continue cooking for another 5 minutes. Reduce the heat if necessary,
Add the kale and toss to combine and cook another 3 minutes.
Add the broth, water and seasonings and simmer for 20 minutes.
Stir in the rice and beans. Cover, reduce the heat and simmer for 15-20 minutes until the rice is done.
