Ingredients
- 1 12-ounce can Cannelini Beans, rinsed and drained
- 6 to 8 cups reduced-sodium chicken broth
- 1 whole Jalapeno pepper
- 1 Large Bunch Kale, cleaned, stemmed and torn into pieces
- 12 ounces chicken sausage, cut into 1/2-inch half moons
- Parmigiano Reggiano chunk, for garnish
Recipe Description
The colder months are coming here in the great North Eastern seaboard and that means hearty, healthy soups and stews!
I make a big pot of this with the organic Kale harvested from our garden and freeze it in smaller batches to have during those bitter cold months here on Long Island. It’s easy, budget friendly and everyone loves it.
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