24ozprecooked Polish Sausage*cut into bite sized pieces
1bunch red kale (or kale variety of choice)*finely diced
2 tbspcrushed garlic*about 4-6 large garlic cloves
1heaping tbspItalian seasoning
2tbsplemon juice*about 1 lemon
114.5 oz candiced tomatoes *with juice
115.5 oz cancannellini beans*rinsed, about 1 1/2 cups
1medzucchini *cut into bite sized pieces
freshly grated parmesan cheese*as a garnish
Heat a dutch oven or stockpot over medium/high heat. Add oil and onions. Sauté until sweating, about 2-3 mins.
Cut sausage into bite sized pieces. Add to onions and sauté until lightly browned, about 5 mins.
Add diced kale and sauté until reduced in size, about 6 mins.
Add in garlic and Italian seasoning. Sauté for another 2 mins.
Stir in lemon juice, canned tomatoes (with juice) and broth. Bring to a boil and then simmer for 2-3 mins.
Add in beans and zucchini. Simmer until zucchini is cooked, about 8 mins.
Garnish each individual bowl with freshly grated parmesan.
*Please use as many organic ingredients as possible. Recipes NotesThe vegetables in soup tend to absorb liquid after being cooked and sitting in the refrigerator overnight. It is wise to purchase an additional 32 oz container of broth for reheating leftovers. Simply portion out the amount of soup that is desired, add in the desired amount of broth, salt and pepper to taste and then reheat.