Chicken Sausage Meatball Kale Soup

• 1 pound Italian Chicken Sausage, Casings Removed
• 1 Tablespoon Olive Oil
• 1 Onion, Diced
• 4 cloves Garlic, Minced
• 4 cups Low Sodium Chicken Stock
• 1 teaspoon Each Of Pepper, Garlic Powder, Oregano, And Thyme
• 1/2 teaspoons Sea Salt And Chili Pepper Flakes
• 3 whole Carrots, Sliced
• 1 cup Green Beans, Cut In Half
• 1 bunch Kale, Roughly Chopped
• 1 can (14 Oz. Size) Canillini Beans, Drained And Rinsed
• 1/2 cups Parmesan Cheese, Shredded
• Crusty Bread, For Dipping

1. After remove casing from chicken sausage, form into small meatballs (a little smaller than golfballs).
2. In a Dutch oven over medium high heat, add meatballs. Brown until cooked through and golden on all sides. Remove from pot and keep warm.
3. Drain any fat that may be in the Dutch oven. Return to heat and add oil, onions, and garlic. Let bloom 2 minutes, and add chicken stock and spices. Cover and bring to simmer.
4. Add in meatballs, carrots, and green beans and cook another 15 minutes until veggies are tender.
5. Now toss in kale and beans. Cook just until kale wilts, about 4 minutes.
6. Spoon into bowls, and top with a good helping of Parmesan cheese and serve with crusty bread for dipping. Enjoy!

chicken sausage, olive oil, onion, garlic, chicken, pepper, salt, carrots, green beans, canillini beans, parmesan cheese, crusty bread

Taken from tastykitchen.com/recipes/soups/chicken-sausage-meatball-kale-soup/ (may not work)