Living With Sjögren’s

Ingredients:

• 1/4 cup extra virgin olive oil
• 1/2 pound Italian sausage, cut into bite sized pieces
• 1 onion, chopped
• 1 carrot, chopped
• 1 stalk celery, chopped
• 2 cloves garlic, chopped
• 1/2 pound kale, stems removed and chopped
• 6 cups chicken broth
• 1-28 ounces can cannelloni beans, rinsed and drained
• 1 tsp rosemary, dried
• 1 bay leaf
• 1/4 tsp pepper
• Salt, to taste
• 1/2 cup shredded parmesan

Instructions:

1. In a large Dutch oven or thick bottomed soup pot, cook sausage in ¼ cup olive oil on medium heat until browned on all sides.
    
2. Add onion, carrot, celery and garlic. Continue to sauté for another 3 minutes.
    
3. Add kale. Sauté until kale begins to wilt.
    
4. Add chicken broth, beans, rosemary and bay leaf.
    
5. Bring to a boil, then bring to a simmer, cover and cook on a low boil (simmer) for 20 minutes, stirring occasionally. Add salt and pepper, to taste.
    
6. Top each bowl of hot soup with parmesan cheese.
    

*recipe courtesy of www.mediterraneanliving.com