White Bean and Sausage Soup
Chef Pam Manley, Keiser University
2 tsp olive oil
2 cloves garlic, minced
1 medium onion, chopped
2 medium carrot, sliced
1 each bay leaf
1/2 lb turkey sausage, cut into bite-sized pieces
1 qt chicken broth
1 lb cannellini beans, (canned) rinsed and drained
2 cups kale or fresh spinach, chopped
pinch crushed red pepper
salt and pepper, to taste
fresh lemon juice
Heat the oil in a large saucepan over medium-high heat.
Sweat onions, bay leaf, a few grinds of pepper, and garlic.
Add carrots. Sauté for a couple of minutes until bright.
Add sausage and lightly brown.
Deglaze pan with chicken stock. Scrape the fond from the bottom of the pan to flavor and color the soup.
Add the drained and rinsed beans, red pepper flake, and bring to a boil then reduce to a simmer. When carrots are barely fork-tender, add kale and cover. Simmer until kale has brightened and is tender. (About 3-5 minutes.)
Season to taste with salt and pepper.