Kale & Sausage Soup

Ingredients:

• 1 lb of Bulk Italian Sausage

• 1 can of Goode Foods Green Beans (do no drain)

• 1 can of Goode Foods Garbanzo Beans (do not drain)

• 1 28 ounce can of diced tomatoes

• 3 Tablespoons of Chicken Bouillon

• 1/2 cup each of diced carrot, celery and yellow onion

• 1 cup of marinara

• 2 to 3 Parmigiano-Reggiano cheese rinds

• 3 to 4 cups of kale, chopped

• 2 cups of spinach

• 1 cup of half and half 

• 5 or 6 cloves of roasted garlic 

• salt, pepper, nutmeg, 

• dried chili flakes (optional)

• 2 boxes of Chateau Potato Dumplings, Keep Frozen

• 10 to 12 cups of water 

Instructions:

1. Saute your sausage, carrots, onions and celery until the veggies are soft and the sausage is golden brown and crumbled.

2. Add your can of diced tomatoes, do not drain.

3. Add your cans of Goode Foods green beans and garbanzo beans, do not drain.

4. Add your roasted garlic.

5. Season it all with some salt, pepper, and a few shakes of nutmeg, do not use too much salt as the other ingredients have sodium.

6. Add your bouillon and 10 to 12 cups of water, add your Parmigiano-Reggiano rinds, bring this to a simmer and simmer for 35 minutes.

7. Remove your kale from the stems and chop into smaller pieces. add the kale and marinara to the soup and let it simmer for another 15 minutes.

8. Take your potato dumplings while frozen and grate them on a cheese grater, work quickly so they do not thaw, and sprinkle them into sour simmer soup as you grate. when you are done. with this, let the soup simmer for an additional 15 minutes, add your half and half and your spinach, stir for a few minutes and remove from heat.

9. Remove your Parmigiano-Reggiano rinds, ladle the soup into bowls and serve topped with chili flakes and black pepper.