Chicken bean and kale soup This is a family favorite!

1 ½ pounds of chicken cut in cubes
1 pound of sausage (optional)
1 15 ounce can of white beans 
1 large onion chopped
1 large head of kale chopped
salt and pepper
Palmful of nutmeg
cayenne pepper
2, 32 ounce containers of Chicken Stock low sodium

Take the skin off 5 links of mild or hot sausage and brown in a dutch oven with evoo covering the bottom of the pan slightly.  Just enough for the sausage to release its own oils.  Once done take out of the pan and put aside. Depending on how you like your sausage I keep them in small chunks.    Next, take the chicken that is seasoned with salt and pepper and cayenne and brown nicely.  You don’t have to cook it all the way through because it will finish in the soup.  Once brown take out again and set aside.  Put more oil in the pan and begin to saute the onions on med low.  You don’t want them to burn.  Occasionally, I will add 3 or 4 cloves of chopped garlic.  Once the water is released, put the kale in and stir gently so they don’t fall out of the pan.  Salt and pepper and give a good palmful of the nutmeg here.  Once it starts to wilt add in the rinsed white beans.  Be careful not to crush the beans as you are mixing all the kale and onions together.  Finally, add in the sausage and chicken again with at least 2 32 ounce containers of low sodium chicken broth or stock.  Let that simmer for 30-45 minutes so all the flavors marry.   Other things I have done over the years is squeezed the juice of one lemon to deglaze the pan from the chicken.  This is a very filling and nutritious soup!

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