leafy greens soup


16 oz white cannellini beans

8 oz chorizo sausage, sliced or diced

2 cups chicken broth

1 jar Leafy Greens Scramble

2 tablespoons olive oil

Salt and coarse ground pepper to taste


Heat olive oil in a large pot with Leafy Greens Scramble. Sautee the Scramble for 2-3 minutes.

Add chicken broth and cannellini beans to the pot and cook on medium heat for 15-20 minutes uncovered, stir occasionally.  

Once the beans are soft, take a wooden spoon and begin to lightly crush about 1/3 of the beans. These crushed beans will absorb the chicken broth and thicken the soup.

Add the chorizo and cook for another 10 minutes on low heat, uncovered. 

Serve the soup with a side of hot and crusty bread and enjoy!


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