Egg & Toast

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White Bean, Kale and Sausage Soup From the kitchen of trey

Note: I was unable to make this taste good, but mom knows how to do it.

  • 4 c. coarsely sliced kale leaves (center ribs removed)
  • ½ c. chopped onion (about 1 medium)
  • 4 ½ c. water
  • 1 t. lemon pepper
  • 1 t. dried basil leaves
  • ½ t. salt
  • 6 precooked all-beef sausage links (about 4 oz), cut into fourths (I use all turkey smoked sausage)
  • 2 medium parsnips, cut into ½-inch cubes
  • 1 clove garlic, finely chopped
  • 2 cans (15 oz each) cannellini or great northern beans, drained

Mix all ingredients in Dutch oven. Heat to boiling; reduce heat. Cover and simmer 10 to 15 minutes or until kale and parsnips are tender.

6 servings

from Betty Crocker’s Easy Low-Fat Cooking

This card was lovingly borrowed from kelpiep