2 cans of Organic Northern Beans – rinsed and drained
8 cups of Organic Chicken stock – homemade or store bought
3+ Tbsp. extra virgin olive oil
1 1/2 cup chopped onions
1/2 cup chopped organic celery
1/2 cup peeled and chopped organic carrots
1 1/2 tsp. finely chopped garlic
1/4 tsp. dried thyme, crushed
1 to 2 cans of diced organic tomatoes – depending if you REALLY like tomatoes
1 bunch of organic Kale, washed and stemmed
1 lb. sausage – I used a dried tomato and herb all natural sausage
In a large skillet, heat the 3 Tbsp. of olive oil over medium heat. Cook onions in oil until translucent, stopping before they brown. Add celery, carrots, and garlic, add a pinch of salt and thyme. Stir well. Cook 5 to 7 minutes longer.
In a large Dutch oven on medium heat, add chicken stock, beans, and a pinch of salt. Add skillet mixture. Add crushed tomatoes, season with more salt if needed and maybe some black pepper to taste.
Bring pot to a slow boil for about 5 to 10 minutes. Add Kale and sausage and simmer for another 10 minutes.
Let the soup sit for about 30 minutes to allow flavors to blend. Warm if needed and serve with your favorite crusty bread.
