Ingredients
Scale
- 2 ½ TBS Mrs. Miller’s Vegetable Soup Base
- 2 TBS Olive Oil
- 1 lb Turkey Sausage, ground
- 1 Shallot, small dice
- 1 Medium Carrot, small dice
- 1 Stick Celery, small dice
- 2 Cloves Garlic, minced
- Chili Flakes or Aleppo Pepper, to taste
- 1 Sprig Fresh Rosemary, minced
- 4 Cups Cooked Navy Beans, drained and rinsed
- 4 Cups Water
- 2 TBS Fresh Lemon Juice
- Sea Salt and Ground Black Pepper, to taste
- 3 Cups Packed Kale, chopped (roughly 1 small bunch)
- ¼ Cup Flat Leaf Parsley Leaves, chopped
Instructions
- Heat the oil in a medium-large pot over medium heat. Brown Turkey Sausage.
- Then add the shallots, carrots, and celery to the pot and stir. Sauté the vegetables until lightly softened and translucent, about 5 minutes.
- To the pot, add the garlic, chili flakes, and rosemary. Stir and cook until garlic is fragrant, about 30 seconds. Add the navy beans to the pot and stir. Add Mrs. Miller’s Vegetable Soup Base and water to the pot and stir once more. Bring to a boil.
- Once boiling, ladle half into an upright blender. Add the lemon juice to the blender as well. Carefully bring the speed of the blender up to high and blend until this portion of the soup is totally liquified. Pour this liquified portion back into the pot. Season with salt and pepper.
- Add the kale to the pot and bring the soup to a boil. Once the kale is slightly wilted and bright green, season the soup once more with salt and pepper, if you find it necessary. Stir in the chopped parsley as well. Serve the soup hot.
- Prep Time: 20 Minutes
- Cook Time: 20 Minutes