Servings 8 of 1.5 greens & 1 red & 1 yellow & 1/8 tsp

  • 1 large chopped Onion (1 green)
  • 2 large chopped stemmed heads Broccoli (8 greens)
  • 1 lb crumbled Spicy Chicken Sausage (4 reds)
  • 1 bunch Kale, sliced in ribbons (3 greens)
  • 2 15.5-oz cans Cannellini Beans (4 yellows)
  • 5 cups low sodium Chicken Stock
  • 1 tsp Olive Oil (tsp)
  • Salt & Pepper


  1. Heat olive oil in a heavy pot on medium high.
  2. Add onion and season with salt and pepper, cooking until translucent.
  3. Add broccoli and season a second time.
  4. Pour chicken stock into the pot. Bring to a boil and then simmer for about nine minutes, until broccoli is tender.
  5. Let cool. Then work in batches, pureeing the soup in a blender until smooth. Adjust seasoning to taste. OR use hand blender (much easier and neater option)
  6. In a heavy pot on medium high, heat olive oil to brown the sausage for about 10 minutes.
  7. Add Kale just before completely browned, cooking for a few minutes.
  8. Add beans last and cook another couple minutes.
  9. Pour the pureed soup over the sausage kale mixture.
  10. Let cook a couple more minutes to blend the flavors.
  11. Season to taste and serve hot.