Ingredients

  • 1 Tablespoon olive oil
  • 1 Pound italian sausage (Spicy or Sweet, no added sugar)
  • 1/2 Cup diced onion
  • 1/2 Cup Diced Carrot
  • 1/2 Cup diced celery
  • 2 Cloves garlic (Minced)
  • 4 Cups chicken stock
  • 14 Ounces Canned Diced Tomatoes
  • 4 Cups Kale Leaves
  • 14 Ounce Can Cannellini Beans (Strained and Rinsed)
  • 1 Teaspoon oregano
  • 1 Packet Warrior Bread Mix
  • 1 Cup Egg Whites
  • 1 Cup Water
  • 2 Tablespoons Cider Vinegar
3 Servings
Prep Time 1 hr
Total Time 1 hr
Course Dinner, Main Courses, Soups, Warrior Bread
Servings 3 Servings

Instructions

  • Heat a small frying pan over medium high heat and add the olive oil. Add in the sausages and cook for 5 minutes until starting to brown on the edges.
  • Add in the onion, carrot, and celery and cook 5 more minutes. Add in the garlic and cook 1 minute.
  • Add the stock, tomatoes, kale, beans, and oregano. Stir to combine. Cover and simmer for 30 minutes.
  • Mix the bread mix with the eggs, water, and cider vinegar. Whisk to combine, and then knead for 1 minute when it thickens.
  • Preheat oven to 425.Line a baking sheet with parchment paper. Split the bread into 4 equal pieces and roll each into a ball. Place on the baking sheet spread apart from each other. Bake for about 45 minutes until cooked through.
  • Allow the bread to cool 10 minutes before cutting. Cut the top off each bread and pull the center out of the bread to make it into a bowl
  • To serve, pour the soup into the bread bowls.