Recipe Library

Back

Italian Kale Soup

Makes 6 servings

471 Calories

22.2 Carb, 28.4 Fat

29.9 Protein per serving with Mild Italian Sausage

216 Calories

20.7 Carb

5.9 Fat

17.9 Protein per serving without Mild Italian Sausage

Ingredients

6 cloves garlic, minced

Spray of EVOO

12 cups baby kale

1 jar Arrabiatta Sauce (make sure they use extra virgin olive oil not vegetable oil)

64 oz Chicken Bone Broth

1 lb mild Italian sausage, made into small meatballs

1 cup unsweetened plain almond milk

Directions

Heat oil in large soup pan, add baby kale (try to remove most of center strip). Toss kale and garlic until

kale is bright and semi wilted. Add Arrabiatta sause and bone broth. Bring to boil. Add sausage

meatballs. Simmer 30-45 mins. Add almond milk. Simmer 15-20 mins and serve. For serving size, should be about 2 cups of soup. Divide the number of meatballs evenly between the servings.

Back