Spanish Style White Bean and Sausage Soup

PROS

This soup is packed with protein and fiber.

It is satisfying and warms you up on a cold day.

It is a one-pot meal that requires few dishes to clean up.

CONS

The sausage in the soup is high in fat and sodium.

It is a hearty soup that may be too much for some to finish in one sitting.

The saffron called for in the recipe can be a little expensive.

HEALTH & BENEFITS

This soup is a great source of protein and fiber.
The beans in this soup are low on the glycemic index and have been linked to lower cholesterol.
The kale in this soup is rich in antioxidants and vitamin K.

	3 andouille sausage links
	8 1/2 cups chicken stock
	8 ounces dry great Northern beans
	1 bay leaf
	1 pinch crushed saffron threads
	2 tablespoons olive oil
	1 onion , finely chopped
	4 cloves garlic , minced
	1 red bell pepper , finely chopped
	1 tablespoon sweet paprika
	12 ounces kale , stems removed and leaves coarsely chopped

1.	Chop the andouille sausage into bite-sized pieces.
2.	In a large pot, combine the chicken stock, beans, bay leaf, and saffron. Bring to a boil and then reduce heat to a simmer.
3.	Heat olive oil in a skillet over medium heat. Add onion, garlic, and red bell pepper. Cook and stir until softened, about 5 minutes.
4.	Add the chopped sausage to the skillet and cook until browned, about 5 more minutes.
5.	Add the sausage mixture to the pot with the beans and stir well.
6.	Add sweet paprika and kale to the soup. Simmer for 10-15 minutes, or until the kale is tender.
7.	Adjust salt and pepper to taste. Serve hot.

Spanish Style White Bean and Sausage Soup

Hearty and Delicious Spanish Style White Bean and Sausage Soup

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