I know the idea of kale anything may have you running fast but I promise this recipe will not disappoint. Even my little boys loved it ate it. 😉 It is SO good!! Try it and let me know what you think!

Spicy Roasted Tomato Kale Bean Soup Recipe by Kathy at Lunchboxbunch.com (Such a great resource for healthy recipes!)

INGREDIENTS

• 4-6 cups veggie broth *amount can vary – depending on how thick you want your broth
• 2 Tbsp EVOO
• 1 bay leaf  *I skipped the bay leaf just because I didn’t have one. It still turned out great.
• 1 small onion, diced
• 3 garlic cloves, smashed (or 2 tsp powder)
• 1 cup canned corn
• 1 1/2 cups mushrooms, sliced
• 2 cans fire-roasted, diced tomatoes
• 1 bunch kale, de-stemmed and shredded
• 2 cups soaked white beans
• 1/2 cup roasted peppers, chopped
• 1 Field Roast Sausage, Spicy Chipotle, sliced. / *I used Aidells’ Cajun Style Andouille, so yummy!!
• dash of cayenne
• pepper

DIRECTIONS

1. Saute sausage in pan until browned.
2. Add remaining ingredients, except half the portion of kale
3. Simmer for at least 45 minutes.
4. Right before serving, add remaining kale, letting it wilt in the soup.