I was planning to make sautéd kale and sweet sausages, but I was in a mood for something a bit more wholesome. I decided to make soup with white beans and barley in it. A piece of hearty country bread would make a good meal.
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| Move over, Progresso! |
A bunch of kale
2 sweet Italian sausages, made into tiny balls
1 can white beans
1 onion, thinly sliced
1 piece garlic, minced
1/4 cup barley, I used Quaker's Quick Barley
1/2 tsp fennel seeds
Thyme, just a pinch
2 bay leaves
A sprig of rosemary
2 cans chicken broth
salt and pepper
olive oil
Put 1/2 can of the white beans in the blender till smooth. In a dutch oven, drizzle olive oil and add fennel seeds and sauté the sausages till brown. Add onions for a few minutes and add minced garlic. Add thyme, bay leaves and rosemary. Toss in kale, white beans, creamed white beans, barley and chicken soup. Stir. Add salt and pepper to taste. Put the lid on and cook for 30 minutes.
White kidney beans are really good for you. They are full of soluble and insoluble fiber, which respectively binds cholesterol and removes it from your digestive system. The soluble fiber in white kidney beans is also known to stabilize the blood sugar levels. I better eat more of them!
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