Posted by Wine & Spice on 1/5/2015 to Chicken & Poultry
2 Lbs Hot Italian Chicken Sausage, Bulk
1 Small Vidalia Onion
1 Cup Chopped Carrots
1 Cup Chopped Celery
3 Minced Cloves of Garlic
2 Tsp Berber Spice
1/4 Tsp Salt
2 Tbsp Olive Oil
1 15 Oz Can Great Northern Beans
60 Oz Low Sodium Chicken Broth
4 Cups Lightly Chopped Spinach
3 Cups Lightly Chopped Kale
In a stockpot heat olive oil on medium heat and saute’ onion, celery and carrots until softened, about 10 minutes. Break sausage into pieces and add to vegetables, garlic, Berber Spice and salt. Cook until browned.
Add the broth, beans, spinach and kale. Reduce heat to low and simmer for 20 minutes. Enjoy!