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Recipe: White Bean, Kale and Sausage Soup

Soups
WHITE BEAN, KALE AND SAUSAGE SOUP

4 cups coarsely sliced kale leaves (center ribs removed)
4 1/2 cups water
1 teaspoon lemon pepper
1 teaspoon dried basil leaves
1/2 teaspoon salt
6 precooked all-beef sausage links (about 4 ounces), cut into fourths
2 medium parsnips, cut into 1/2-inch cubes (or carrots)
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
2 cans (15 to 16 ounces each) cannellini or great northern beans, drained

Mix all ingredients in 3-quart saucepan or Dutch oven. Heat to boiling; reduce heat. Cover and simmer 10 to 15 minutes or until kale and parsnips are tender.

Makes 6 servings
From: Recipelink.com
Source: Recipe booklet: Soup, Chili, and Bread, Betty Crocker Creative Recipes, January 1996 #112
MsgID: 24736
Shared by: Betsy at Recipelink.com
Board: Frugal/Budget Cooking at Recipelink.com
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