I recovered from the Ebola Virus….which was not the Ebola Virus…it was just a cold.  But all the same, I felt like an elephant was sitting on my chest for 5 days and my nose just stopped working.  Like it completely froze up and wouldn’t let anything in or out.  I have my suspicions on where I picked up the horrible funk but regardless, I most likely got sick from the grocery store shopping cart.  I know better but I don’t ever wipe down the handle.  Ever.  I know…gross.

But…think about it, our moms never wiped anything down when we were little…they didn’t have those convenient anti-bacterial wipes and hand sanitizer at the front of the grocery stores back in the day.  You just went to the store and grabbed a cart while practically naked!  Throwing caution to the wind and grabbing that handle with two bare hands….rebels they were!  I believe that helped build up my immune system for adulthood…I rarely get sick. And that’s why I whine about it so much here when I am.  Thanks for listening. 🙂

While I was sick I craved a brothy soup, this little number is super easy and if you’re a kale eater you probably have most of the ingredients on hand already.  If don’t have kale lying around, it’s super cheap and easy to find these days.  Go get some.

Sausage White Bean and Kale Soup - The Suburban Soapbox

The Sausage White Bean and Kale soup comes together quickly with the help of canned beans, pre-made stock and matchstick cut carrots.  The carrots can be found with the bagged baby carrots in your produce section, they are a huge time saver because they cook so quickly.  The beans need to be rinsed because they are loaded with sodium and goo….open the can, you’ll see what I mean.  Rinse, drain and then rinse again. I promise you will have dinner on the table in less than 30 minutes and it will keep you healthy.  Just remember to wipe down that handle on the grocery cart first. Or wear surgical gloves.  Your call.

Sausage White Bean and Kale Soup - The Suburban Soapbox

And don’t forget to pick up some Emergen-C while you’re out.

Sausage White Bean and Kale Soup - The Suburban Soapbox

Sausage White Bean and Kale Soup

Makes 6 servings

3 mild italian turkey sausage links, casings removed

1 large onion, diced

3 garlic cloves, minced

3/4 cups of carrots, matchstick cut or chopped into tiny dice

1 15.5 ounce can of cannelinni beans, rinsed and drained (and rinsed again)

4 cups chopped kale

8 cups chicken stock

salt and pepper

parmesan cheese, for serving.

In a large stock pot, brown the sausage over med-high heat breaking up with a fork.  Cook until the meat is no longer pink and then transfer to a small bowl using a slotted spoon.

Drain all but two tablespoons of fat and saute the onions over medium heat until translucent.  Add the garlic and saute for 1 minute.  Stir in the carrots and the beans continuing to cook for an additional minute.  Add the stock, kale and sausage back to the pot. Bring the soup to a boil and then turn down the heat to low.  Simmer for approximately 5 to 10 minutes or until the beans are warmed through and the carrots are tender.  Season with salt and pepper to taste.

Serve immediately with parmesan cheese if desired.

Sausage White Bean and Kale Soup