Kale and White Bean Soup


1 lb. dried white beans or 1 can white beans such as great northern or navy beans

2 onions, chopped

4 garlic cloves, chopped

5 cups chicken broth or water

2 tsp. salt

1/2 t. pepper

1 bay leaf, 1 tsp. rosemary

1/2 lb. smoked sausage, sliced

6 carrots sliced

1 lb. kale, coarsely chopped


If using dried beans, cover with water and boil in a pot for 1 hour. Drain beans and rinse.

Cook onions in oil over low heat for 4-5 minutes. Add garlic and cook, stirring, 1 minute. Add beans, broth, 1 quart water, salt, pepper, bay leaf, and rosemary and simmer, uncovered, 30 minutes. If sausage is cooked, add and simmer 10 more minutes. If sausage is not cooked, add and cook 20-25 more minutes.

Makes 6 servings.

Posted in FoodBank CookBook

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