Lentil and Kale Minestrone

Even though it is still in the 90's here, we had a couple of cooler days last week that made me long for fall! I love everything about fall, the cooler weather, leaves changing colors, football, sweaters, pumpkin latte's and pumpkin chai's from Starbuck's...really there is nothing not to love about fall!

During the summer I hate using my oven and stove, I would much rather grill. But with the cooler weather last week I really wanted some delicious soup and I needed to use up some of the veggies in my fridge. So I decided to throw together a minestrone type soup. We don't eat pasta (or really any grains) and decided to add in some white kidney beans and lentils instead. If you follow a strict paleo diet you can absolutely leave these out altogether but our family LOVES lentils, even my 3 year old who would eat every last one out of the soup if I let her! You can also make this vegetarian by excluding the chicken sausage and using vegetable broth.

I have made several versions of this soup, but the recipe below is our favorite. You know you hit the jackpot on a recipe when your 3 year old and husband argue over who gets the last of the soup! This soup is hearty but light and is SO flavorful!

So this picture was actually taken last fall (didn't take one when I made it last week). You'll notice it has potatoes in it, which I no longer use in this recipe as we really don't eat potatoes any more. Instead I have been using a few white beans although any variety will do. I didn't plan ahead and make my own but here is a great link from Kalyn's Kitchen on how to do it.

Lentil and Kale Minestrone

1 tbsp olive oil
1 medium onion, finely chopped
3 large carrots, diced (or 5-6 small carrots)
1 Small zucchini, diced
1 clove garlic, minced or pressed
Salt and pepper to taste
1 28 oz can Crushed tomatoes (I use Pomi tomatoes to avoid the BPA found in most canned products)
1/2 cup french green lentils, rinsed
8 cups reduced-sodium chicken broth or vegetable broth
2 tsp freshly chopped Thyme
1-1/2 tsp Italian herb seasoning
1 14-oz can cannellini beans, rinsed and drained (I used Eden Organic again to avoid BPA)
2 C. Swiss Chard or Kale, roughly chopped
1 lb italian chicken sausage

In a dutch oven or stock pot saute sausage until lightly browned. Remove from pot. Add olive oil and carrots and onions. Saute until softened slightly then add zucchini and saute until slightly browned (season with salt and pepper). Then add in Thyme and italian seasoning and garlic saute 30 seconds. Add tomatoes and lentils and cover pot and let cook for about 10 minutes (this steams lentils). Uncover pot and add beans, sausage, and chicken stock (season again with salt and pepper) cook on medium low heat for about 30 minutes, turn off heat and add chard or kale.

Make 6-8 servings

Hope you enjoy it!