Sausage & White Bean soup

I make this soup about once per week and it lasts a few meals. You could even divide it into containers and freeze it for a week's worth of lunches.

Lean turkey sausage (cut into bite sized pieces)
1 15-oz can white beans (rinsed and drained)
4-5 medium-sized red potatoes (quartered, then sliced)
1 15-oz can diced tomatoes
1 cup corn kernels
1 box low-sodium, fat free chicken broth (or broth from bouillion cubes)
1 cup water
2-3 leaves of kale (torn into bite sized pieces)

1. Brown your sausage in the bottom of a soup pot. You may need to add a little olive oil depending on how lean your sausage is. I usually use turkey so I have to add a teaspoon or so of olive oil. Give your sausage 3-4 minutes in the pot - this will help it brown up and give it more texture in your soup.

2. While your sausage is browning, empty your beans into a strainer and rinse them well. When you're ready, add them to the sausage.

3. Add your broth, water, tomatoes, potatoes, and corn. Bring everything to slow boil until the potatoes are soft.

4. Add the kale pieces and let them boil with the soup for a few minutes.

All total, from raw ingredients to finished product, this meal takes about 30 minutes. When I'm serving it with cornbread, I try to put the cornbread in about 10 minutes into the process so everything will be ready at once.


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