Foodie Friday: Scrumptious White Bean, Kale and Sausage Soup


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Welcome back to our weekly Foodie Friday link up! I’m linking up with Montana from Pretty Lil’ Mudder, Emily from Whatever Floats Your Oats, Esther from Chocolate Runner Girl, Farrah from Fairyburger and Cassandra from Powered by BLING to create awesome healthy recipes each week!  Also, make sure you hop around to check out all the amazing recipes in this link up and feel free to add your recipes as well!White Bean, Kale & Sausage SoupOne of my absolute favorite things to make in the Fall is soup! Not only is it super easy (because I cheat and use the crock pot) but there is just something about enjoying a hot bowl of hearty soup on a chilly Autumn afternoon.  

The soup that I made for our link up today is something that I have made variations of over the years.  To healthify (yup, that’s a word now) it, I exchanged traditional pork sausage for some lower calorie chicken sausage.  The kind I used was made by Bilinski’s and is all natural, vegetarian fed, gluten, soy, antibiotic and hormone free.  It was also free of any pork casing and was pre-cooked. I don’t usually buy pre-cooked meat but my local supermarket had slim pickings in the poultry-sausage section.  Obviously you can sub regular, turkey or any other type of sausage you’d prefer in place of chicken.  

Although it wasn’t necessary to heat the sausage prior to putting it in the crock pot I wanted to add some flavor so I sliced the chicken sausage thin and sautéed it with sliced baby bella mushrooms and some wine. After that it was as simple as dumping it into the crock pot, adding the liquid, beans, kale and seasonings.  SO easy and SO yummy! White Bean, Kale & Chicken Sausage Soup #GlutenFreeWhite Bean, Kale & Sausage Soup #GlutenFree White Bean, Kale & Sausage Soup #GlutenFree

White Bean, Kale & Sausage Soup
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Instructions
  1. In a large pan brown sausage then add mushrooms with a splash of wine and sautee briefly.
  2. Add sausage and mushrooms to crockpot.
  3. Add navy beans along with chicken broth, wine and seasonings.
  4. Add kale and mix until periodically until wilted.
  5. Cook for 6 hours on low.
  6. Serve & enjoy! ;)
The Fit Foodie Mama http://thefitfoodiemama.com/

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I also link up with Lean Lena for Tasty Tuesday! Make sure to check it out for more yummy recipes :) 


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About me

Annmarie is a self proclaimed foodie, avid long distance runner and functional fitness coach. A DVRT Master Trainer, HKC Instructor and food allergy sufferer, she writes about strength training for runners as well as shares allergy friendly recipes for busy athletes.   She is also the owner of Strength In Motion Studio, mother of two sassy sisters and wife to a chronically busy chiropractor.   Subscribe by email for updates to get the latest workouts, advice and recipes straight to your inbox!

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