Name: Great Northern Pumpkin, Kale & Sausage Stew
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Ingredients: 1/2 teaspoon olive oil; 1 cup chopped onion; 3 cloves of garlic; 2 ribs of celery (about 3/4 cup chopped); 4 cups chicken or vegetable broth; 3 cups of chopped raw pumpkin, skin removed; 1 cup dry Great Northern beans; 1 bay leaf; 2 low-fat sausages, sliced and chopped into chunks (I used Chicken Asiago & Spinach sausage); 3 cups of chopped kale leaves (lightly packed)

Ingredients

Scale

1/2 teaspoon olive oil
1 cup chopped onion
3 cloves of garlic
2 ribs of celery (about 3/4 cup chopped)
4 cups chicken or vegetable broth
3 cups of chopped raw pumpkin, skin removed
1 cup dry Great Northern beans
1 bay leaf
2 low-fat sausages, sliced and chopped into chunks (I used Chicken Asiago & Spinach sausage)
3 cups of chopped kale leaves (lightly packed)

Instructions

Heat a saucepan or soup pot over medium heat. Add the onion, garlic and celery and sautee until the onion is translucent and soft.
Stir in the broth, pumpkin, beans and bay leaf, reduce heat to medium low and cook for an hour – an hour and a half or until the pumpkin is soft and the beans are fully cooked.
Add the sausage and cook 10 minutes longer or so … until the sausage is good and hot and cooked through. (If the sausage is not pre-cooked or it is frozen it may take longer for it to cook and heat up fully.)
Add the kale leaves and cook for just 1 or 2 minutes longer until the kale is wilted, but still bright green.
Ladle the soup into serving bowls and serve hot.

Notes

This soup can be refrigerated in a covered container and reheated. You could use canned beans in place of the dried beans to speed up the cooking time.

Nutrition

Serving Size: 1 cup