|15 min||35 min||6|
|1 medium||Red onion (diced)|
|4 clove(s)||Garlic (minced)|
|1 tsp||Rosemary, fresh (finely chopped)|
|250 gm||Sausage, chorizo, pork and beef|
|2 tsp||Extra virgin olive oil|
|2 can (19oz)||Navy beans, canned (drained, rinsed)|
|3 3/4 cup||Chicken broth (stock)|
|1 cup||White wine|
|6 cup||Black kale (1 bunch, chopped)|
|1/2 tsp||Black pepper|
|1 dash||Kosher salt|
1. On your cutting board prepare dice your red onion, mince the garlic, chop your rosemary and slice chorizo sausage into thin semi-circles.
2. Heat a pot or dutch oven over medium heat on your stovetop. Once your pot is warm, cover the bottom of your pot with olive oil. Let the olive oil heat for 15 seconds and then add your sausage and sauté for 3 minutes, add onions and continue cooking another 5 minutes until soft.
3. Once your onions are soft, add garlic and sauté for another minute. Then add beans, broth, wine, rosemary and reduce heat to low-medium and let simmer for 30 minutes.
4. While the soup is simmering prepare kale by removing tough stems and spines finely chopping leaves and rinsing in cold water. Add the kale to your pot 10 minutes before the soup is done cooking and let kale cook down until tender. Add salt and pepper to season. Serve hot and store in freezer or fridge for leftovers.
For vegan option: remove the chorizo, add tofu or more beans instead.
Add other vegetables of choice: carrots, celery, leeks, potato etc.
Soup makes a wonderful gut-loving and gut-healing option and is easy on digestion.