Winter Tuscan Bean and Vegetable Soup

I wanted to create a recipe using what is seasonally fresh and available in my area. Craving a soup that gives a power punch of vegetables but is hearty and sticks to the ribs, this is what I made. I make a Tuscan bean soup often that is delicious (in the summer I use fresh tomatoes, basil and zucchini in the recipe), I just tweaked a few of the ingredients and added beautiful, nutritious kale (in season now) as well as a potato (also in season and fresh locally) to boost the vitamins!

This is a delicious meal in itself, I was STUFFED after one bowl. Full of fiber, gluten free, hearty, good for you, low in calories, quick, made in one pot and delicious….what more could you want?

Winter Tuscan Bean and Vegetable Soup

Serves 6-8

2 Tb olive oil

1 lb Italian chicken sausage – Preferably an organic, 100% natural brand with just organic chicken and spices added

1 red bell pepper, chopped

1 onion, chopped

2 carrots, chopped

2 stalks celery, chopped

3 cloves garlic, chopped

2 tsp dried oregano

2 tsp dried basil

2 pinches Kosher/sea salt

Fresh ground black pepper to taste

Crushed red pepper flakes, to taste (I used 1 tsp)

1/2 cup white wine – if not using substitute 1 tsp red wine vinegar

3 cups kale, chopped (I used a pre-chopped Kale salad I get at the grocery store)

1 potato, chopped

1 can Garbanzo beans, rinsed and drained

28 oz can crushed tomatoes

4 cups homemade – or good quality organic – chicken broth

1 bay leaf

1 cup fresh basil, chopped

Heat a large soup pot over medium-high heat. When it gets hot add your oil to the pan, swirl to coat. Toss in the sausage, vegetables and spices. Stir, breaking up the sausage, cooking about 8-10 minutes until the sausage and vegetables begin to get brown – One of my secrets to better tasting recipes..you know this if you subscribed to my blog and got my free gift! Deglaze with the white wine or vinegar. Cook about 2 minutes until the wine is evaporated. Add the kale, potato, beans, tomatoes, broth and bay leaf. Stir, bring to a boil, cover and let simmer 15 minutes. Stir in the basil before serving. Extra? Freeze’s great! Enjoy!

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