Even though the thermometer says it’s over 40 degrees, the chill of winter pervades the air.
I love soup; it’s comforting, nourishing and delicious. Try this quick recipe for:
Hearty Turkey Sausage Soup (c) 2013 Chef Up to the Plate
64 oz low sodium, low fat chicken stock
3 turkey sausage links (sweet, hot or a combination), casings removed
1/2 head of fennel, slice thinly
2 large carrots, sliced into rounds, then cut into half moons
1 can garbanzo beans, drained, rinsed and drained again
10+ ounces of cleaned and chopped swiss chard, kale or spinach (ok to use frozen)
In a large soup pot, heat broth to a simmer. Break the sausage into small meatball sized pieces and add to pot. Continue to simmer about 5 minutes, then add carrots and fennel and cook another 10 minutes. Add greens, garbanzo beans and salt and pepper to taste until all is heated through and greens have wilted.
Serves ~ 6