Spicy Chicken Italian Sausage, White Bean and Kale Soup

I love a hearty soup. This one in particular is full of goodness, flavors and textures. Perfect as a main dish that will leave you satisfied. Although it's 75 degrees outside at noon, at night we can open the doors and enjoy the cool desert night. I know this soup will be perfect with a couple slices of rustic, crunchy bread.

Cost: Spicy italian chicken sausage from the butcher at Spouts $3.50 (for 1.17 lbs), organic kale $1.99, half an onion $0.17, garlic clove $0.20, cannellini beans $0.89 (x2), can diced tomatoes $1.29. For the stock, I use a couple tsps of Better than Boullon, organic vegetable base. The whole jar makes 9.5 quarts for $5.85, so about $0.30 worth. Total cost: $9.23

This recipe is adapted from The Saturday Evening Pot

Ingredients:

4 Spicy Italian chicken sausage links

Half a yellow onion

1 14.5-ounce can diced tomatoes, liquid included

2 14.5-ounce cannellini or white beans

7 cups chicken or vegetable broth

4 gloves minced garlic

5 cups kale, chopped

Directions

Brown sausage, onion, and garlic together and drain excess grease

Place in slow cooker

Add beans and tomatoes

Add broth until completely covered by at lease a half inch. Stir thoroughly

Cook on low approximately 5-6 hours
While cooking, wash and chop kale. Add at least 2 hours before serving
Serve with freshly-grated Parmesan cheese (optional)

Serves 8 - Total cost: $9.23 ($1.15/serving)

Prep time: 20 min - Cook time: 5-6 hours