Main Courses
Tuscan Sausage and Kale Bean Soup + Video
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US
Metric
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Servings: Servings |
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
Instructions
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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.
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Add in the onion, carrot, and celery and cook 5 more minutes. Add in the garlic and cook 1 minute.
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Add the stock, tomatoes, kale, beans, and oregano. Stir to combine. Cover and simmer for 30 minutes.
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Mix the bread mix with the eggs, water, and cider vinegar. Whisk to combine, and then knead for 1 minute when it thickens.
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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.
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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
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To serve, pour the soup into the bread bowls.
Ingredients
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Instructions
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