White Bean, Kale & Sausage Soup

• Gluten free

• Meat

  • 1 12 ounce package Pound andouille sausage

• Produce

  • 1 Bay leaf
  • 2 cloves Garlic
  • 2 15-ounce cans Great northern beans
  • 4 cups Kale, packed
  • 1/2 Onion, medium

• Canned Goods

  • 6 cups Chicken broth, low-sodium

• Baking & Spices

  • 1 tsp Italian seasoning
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 cup Half and half

Found on yellowblissroad.com

Ingredients

• 1 tablespoon Olive oil
• ½ medium onion, diced
• 12 ounce package pound Andouille Sausage, sliced (you can use mild sausage, if you prefer)
• 2 cloves garlic, finely minced
• 1 teaspoon Italian seasoning
• 1 bay leaf
• 6 cups low-sodium chicken broth
• 2 15-ounce cans Great Northern Beans, drained
• 4 cups packed kale, cut into bite-sized pieces
• 1 cup half and half
• Salt and pepper, to taste

Directions

• In a large soup pot or dutch oven, heat 1 tablespoon of olive over medium-high heat. When hot, add onion and sausage and cook until onion is translucent and sausage is browned; about 5-6 minutes. Stir in garlic, Italian seasoning and bay leaf and cook 1 minute.
• Pour in chicken broth and cannellini beans. Bring to a boil, then reduce heat to low, cover and simmer for 15-20 minutes. Remove from heat.
• Stir in half & half and kale. Taste and add salt and pepper, if desired.
• Divide into bowls and serve hot.