Today I made some soup for lunch. Hot soup. In the middle of the Sonoran Desert in summer. What, am I nuts? Actually I make this soup from time to time because I love it--it's one of my favorite soups--and today I was craving it. I had been feeling a little out of sorts, a little down in the dumps for a day or two and you know what? This soup was like a mystery tonic! Maybe it isn't a mystery when you consider the ingredients: lean protein from the chicken, fiber and plant protein from the beans, high lycopene tomatoes, chicken stock and all the wonderful things that leafy greens bring. And low in fat too!! I might have a bit more for a snack later!
Five Ingredient Soup (not counting the seasonings)
1 Chicken Italian sausage link, casing removed
1 (14.5 oz.) can petite diced tomatoes
1 quart chicken stock or reduced sodium chicken broth
1 (14.5 oz.) can cannellini beans or other white beans, drained and rinsed
1 small bunch kale, stemmed and rough chopped
Brown the sausage in a nonstick skillet, breaking up into small pieces. Transfer with slotted spoon to a 3-quart saucepan. Add the tomatoes, stock, beans and 1/2 teaspoon crushed red pepper. Bring to a boil. Add kale. Simmer just until kale is wilted and bright green. Season with salt and black pepper to taste. Serve.
Note: I actually prefer to use one Chicken Andouille Sausage link, like the kind sold at Trader Joe's, chopped. Didn't have any on hand today, but the Italian link substituted quite nicely.
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