Quick Chicken Kale Soup
- 1 Tablespoon unsalted butter
- 1 pound chicken sausage
- 1 can organic diced tomatoes
- 4 cups organic chicken broth – low sodium
- 2 stems kale
- 1 can organic navy beans
- salt and pepper to taste
In a medium sized pot melt 1 Tablespoon of unsalted butter. Add in 1 pound chicken sausage meat, break meat while sautéing, until no longer raw.
Add in 4 cups of organic chicken broth. Bring to a boil.
Add in 1 can of organic diced tomatoes.
Chop kale leaves from 2 stems, add to the pot. Cook for 2 minutes.
Drain water from 1 can organic navy beans, add to the pot.
Salt and pepper to taste. Bring all to a boil.
Calories: 147kcal | Carbohydrates: 6g | Protein: 10g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 43mg | Sodium: 1089mg | Potassium: 260mg | Sugar: 1g | Vitamin A: 34.6% | Vitamin C: 37.5% | Calcium: 4.4% | Iron: 7.9%