Zuppa with White Beans, Smoked Sausage & Kale

1 lb Great Northern beans, dry
3 cup, chopped Carrots
1 large Onion, chopped
2 stalks, large (11"-12" long) Celery
14 oz *Eckrich Smoked Sausage, diced
2 cans (10.75 oz) Cream of Chicken Soup
4 cup Imagine Organic Free Range Chicken Broth Low Sodium
1 tbsp Rosemary, dried
3 clove Garlic
1 tbsp Thyme, ground
1 tsp Fennel seed
1 tsp Cardamon spice, ground
1 tsp crushed red pepper flakes
3 cups of finely chopped Kale
2 1tsp Olive Oil

Once you have prepped the beans, this is a basically hands off dish and taste like you slaved all day!

Start beans by using quick start method per pkg. Meanwhile, chop veggies, Using Dutch oven, add olive oil, carrots, onion, celery, and kale. Toss in diced sausage, add spices, Stir until onions are translucent and meat is cooked. Drain beans and add to dutch oven, stir with veggies and spice. Add broth and soup, mix thoroughly. You could transfer to your slow cooker, or use dutch oven on stove top (watching closely and stirring occasionally to prevent burning) or use my method. Place dutch oven in a preheated oven at 300 degrees and allow to simmer for 4 / 5 hours (all day is even better,)

Serving Size: Makes 16 servings 1 1/4 cup each

Number of Servings: 16

Recipe submitted by SparkPeople user RABIDCHIHUAH1.