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1 tablespoon extra-virgin olive oil
1 cup diced onion
1 large Jalapeno pepper, seeded, with ribs removed
1 cup diced celery
1 cup gala apples, peeled and chopped
1 (6-ounce) package chicken cabanossi (kabanos), sliced into 1/2 inch rounds
1 bunch kale, chopped, about 6 cups
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
1 teaspoon cumin
4 cups Manischewitz Chicken or vegetable broth
14 and 1/2 ounces Tuscanini Diced Tomatoes, undrained
1 (15-ounce) can white beans, such as Great Northern, drained and rinsed
1/2 teaspoon salt, or to taste
1/4 teaspoon ground black pepper
dash of sriracha (optional)
In a large soup pot, heat olive oil over medium-high heat. Add onions, pepper, celery, apples, and sausage. Sauté, stirring, until onion is just tender.
Reduce heat to medium-low. Add kale, garlic, and cumin; cover and continue cooking for two minutes.
Add remaining ingredients; cover and cook for 15 to 20 minutes, until vegetables are tender.
Taste and adjust salt, pepper and cumin, as needed.
Styling and photograhy by Sarah Husney
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