There’s no shortage of kale in winter months! Here’s a great kale soup recipe that’s fast & tasty!
Saute 2 tablespoons of olive oil + 14 oz of turkey kielbasa (or I used Tofurky Beer brats.)
Add 6 cloves of crushed garlic (or more if you have a Vampire problem.)
Add 32 oz veggie broth + 1 can of Muir Glen Organic diced tomatoes.
Bring to a low boil. Add 6 sprigs of Thyme.
Add 3 cups of diced kale (de-stem).
Add 1 can of Great Northern Beans (white beans).
Simmer on low for 20 minutes.
Season as needed – I punched it up w/ a little fresh ground black pepper and a dash of red pepper flakes. Fish out Thyme sprigs if they bother you, but I like to eat around them. Garnish with fresh shaved Parmesan.
