2 tbsp olive oil
1 package mild Italian Johnsonville sausages, cut into 3/4" sections
1 medium onion, diced
3 cloves garlic, pressed
1 can navy beans, 540 ml (drained and rinsed)
1 can white kidney beans, 540 ml (drained and rinsed)
1 can diced tomatoes, 796 ml
Baby kale (about 6 handfuls)
2 cups carrots, chopped
2 medium zucchini, chopped
1 small butternut squash, chopped
2 bouillon cubes (I used an all vegetable chicken flavour)
6 cups water
1 tbsp dried parsley
1 tsp dried oregano
1 tsp dried rosemary
Salt and pepper to taste
Place sliced sausage in large stock pot with chopped onion, garlic and olive oil. Cook until browned.
Meanwhile, chop veggies and rinse beans.
Add all remaining ingredients to the pot.
Simmer until veggies are softened.
Serves 6 large dinner-sized servings.
© runningdesigner, 2015