I love soup for its versatility, range of textures and flavors, and, let’s face it, because it’s usually a one-pot dish that doesn’t leave a whole lot to clean. Oh, how I hate to clean dishes. My family has long teased me about this, going so far as to take pictures on the occasions I stood at the kitchen sink to wash up. “For documentation purposes,” they claimed, “because this is rare.”
At fifteen I was not amused. In my defense, I’ve gotten much better as I’ve aged, and keeping the kitchen in order is one of my grown-up house tasks. My husband will probably claim this is by default, because I hate to clean toilets even more than I hate to wash dishes. But, you know, this is at least some sort of progress.
Anyway, back to the soup. I discovered kale within the last few years, and it’s one of those superfoods that packs a nutrient and fiber-filled punch. Plus, when cooked right, it tastes great. My regular grocery store was out of standard kale when I went, and I instead found this gorgeous purple variety. It had a bit sturdier flavor than the regular green kind but it was perfect in this soup.
Ever since I found this recipe on Gina’s Skinny Recipes I’ve put it into standard rotation. The Turkey Sausage, Kale, and White Bean Soup is super easy to make and it reheats well. Instead of the 1/2 bunch of kale the recipe calls for, I use the whole thing with delicious results.
I whipped up a batch of the soup the other day while Lily and the rabbit hung out together. One of the great things about having a rabbit is that she’s a natural garbage disposal. Any parts of the vegetables that don’t make the cut into a recipe get put to good use as rabbit food. I fed Bunny the kale ribs and Lily was amused for the whole 20 minutes it takes to cook the soup. Win, win, win.