members recipes

Ingredients


2 cans navy beans* (small and white)

1 can black beans*

2 cups Chicken Broth

1 Large Onion - finely diced

1 Bunch Celery - finely diced

1 Bunch Kale - finely diced

4 Cloves of Garlic

3 Large Carrots - finely diced**

5 Mild or Hot Italian Sausage Links

1 Large Can of Diced Tomatoes

Salt and Pepper to taste

Olive Oil - 5 Tablespoons (it's good for you!)

Method
In a skillet, sautee the carrots, onions, celery, kale and garlic in the olive oil for 10 minutes on medium heat. In a large Crockpot, combine the beans, the veggie mix and the chicken broth. Let it simmer on High for 4 hours.

30 Minutes before you sit down to eat, take the sausages out of their casing and sautee them in a separate skillet. Once cooked, add the diced tomatoes (I usually puree them quickly) and let that mixture simmer for 15 minutes.

Before serving, add the sausage mix to the bean and veggie mix and check for salt and pepper.

That's it! Serve and enjoy!

Please post a comment if you managed to read it this far!


*you can use dry beans but then you have to soak them overnight.

** I usually use a food processor to chop the veggies into really tiny pieces

NOTE: I travelled through Italy last year for the first time and I had this soup everywhere we went, so when I got home I experimented with different ingredients until I got the results that I wanted. Of course it would be better to use all fresh ingredients but I live in Winnipeg, where the ground is frozen 8 months of the year, so canned will have to do.