I’m currently sipping on an insanely delicious soy green tea latte and am completely sacked out in bed. I don’t want to move for a while. My sickness is still taking over with full force, but it didn’t stop me from making the trek up to campus for a physics lecture. Win.
On the way home I stopped at Safeway and stocked up on the essentials. Nyquil, pomegranate juice, super soft tissues, and enough soup to last a week. I seriously prefer homemade soup. I mean who doesn’t? Every time you open up a can of “hearty” vegetable soup the disappointment sets in. It’s never hearty. Ever.
Do yourself a favor and make this soup! It’s easy and flavorful!
kale, white bean, and chicken sausage soup
-adapted from Eat, Live, Run
1/2 lb spicy chicken sausage, thickly sliced
1 cup of slice mushrooms
1 stalk celery, diced
1 Tbsp olive oil
2 quarts low-sodium chicken broth
2 15-oz cans white beans, drained and rinsed
1 large bunch green kale, chopped
1 tsp salt
1/4 tsp pepper
Heat the olive oil over medium high heat and add the sausage.
Brown sausage then add mushrooms and celery. Toss to combine and continue cooking for another six minutes. Add kale and beans and cook until kale just starts to wilt.
Add chicken broth, salt, and pepper and bring to a boil. Cover, reduce heat and simmer for 25 minutes.