Thursday's Meal: White Bean & Kale Soup with Chicken Sausage

Jennifer Vitera from Whole Foods Market Gateway shares a recipe that's perfect for the chilly weather.

The recipes, that serves eight to 10 people, is as follows:


2 (32-) boxes low sodium chicken broth, divided

1 (12-) package The Original Brat Hans Chicken Sausage, such as Roasted Artichokes and Olives or Spinach & Feta, sliced

1 large yellow onion, thinly sliced

Salt and ground black pepper to taste

7 cups cooked white beans (cannellini, navy or great northern), divided

1 bunch organic kale, stems and tough ribs removed, leaves roughly chopped


Heat 1/4 cup broth in a large pot over medium heat.

Add sausage slices and cook, stirring occasionally, until liquid has evaporated and sausage is just browned, about 10 minutes.

Add onions, salt and pepper and cook, stirring often, until softened, about 10 minutes more.

*Add a generous splash of broth to the pot if onions begin to stick

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