People make healthy food really complicated nowadays. To me, it’s simple: Healthy food makes you feel better after eating it. Healthy food makes it easier to fall asleep, to get out of bed, to exercise, to go for a hike, or bounce back from a cold your kid brought home from daycare. Helps get over the brown bag flu you caught with your buddies on Friday night. Rejuvenates mind, body and soul after a taxing week.

So y’all enjoy this Magic Elixir White Bean Soup recipe, some real-deal healthy food. Let’s get supper on the table.

Grocery List	Recipe Quantity
1 can of white beans	1 Can (Rinsed and Drained)
1 Sweet Onion	1/2 onion diced
1 box of dry pasta (short noodle)	1 Cup of pasta
1 bag of chopped kale	2 Cups of kale (or 2 handfuls)
1 can of diced tomatoes	1 can
1 Box of chicken Stock	1 Box / 4 cups
1 can of minced garlic	2 tablespoons of garlic
1 pack of chicken sausage	3 sausage links “coined” and diced
Salt and Pepper	Salt and Pepper to Taste
Spice Mix – Oregano, basil, thyme	2 tsp of oregano, 1 tsp of basil and thyme
1-2 beers (or drink of choice)	1-2 beers

COMMANDMENTS

CAST IRON COMMANDMENTS  https://castironsoul.com/cast-iron-cooking-ethos/

Commandment #1 – Challenge yourself.

Commandment #25. Cooking is not chemistry. Use ingredient amounts, but don’t be afraid to add more or less if needed.

Cookware: 3.6 Qt enameled Cast Iron Dutch Oven

I was given this enameled Dutch Oven as a gift one year, and it quickly became one of my favorite pieces of cookware. I love using this to cook dinner for my family because the size works really for 3-5 people. So I’ll cook light soup in the spring, vegetables in the summer, and heavier soups and chilis in the winter using the enameled Dutch Oven. Honestly, hardly a week goes by where I don’t use it in some way. The enameled coating is virtually always non-stick, and makes sure that the more liquid based dishes hold their flavor. I can’t say enough about it, a truly highly recommended piece of cookware.

HOLD MY BEER – PREPARATION

Dice and coin the sausage and set aside.

Dice the onion and set aside.

Go ahead and open all of the cans. Rinse the white beans in a colander and set aside.

Prepare the seasonings in a small mixing bowl.

LIGHT THIS CANDLE- START COOKIN’

Grab an enameled cast iron Dutch oven and turn the stove up to 5. Put a big spoonful of olive oil in to coat the bottom. Cook the chicken sausage for 5-10 minutes until browned. Remove the sausage from the skillet and set aside.

After sausage is removed, pour more olive oil in to coat the bottom. Put in the the diced onion and for 5-7 mins. Place 2 spoons of minced garlic in and cook for 1-3 mins.

Now we start to build the soup, inserting ingredients and stirring throughout. Order is as follows:

• Tomatoes (with the juice)
• Beans (rinsed and drained)
• Seasonings mix
• Chicken broth
• Pasta
• Salt and Pepper

Turn up the stove to a 5 or 6 and stir the mixture. Put on a lid to bring to a boil and then lower the heat to a simmer. Let simmer for 15-20 minutes, checking occasionally for heat and stirring.

This is a great time to drink those beers.

When the timer goes off, take off the lid and give a good stir. Put the chicken sausage back in the mix. Finally, put in the kale and stir all around.

Grab your ladle give yourself some first. Lowering your risk of heart disease never tasted so good.

MAGIC ELIXIR WHITE BEAN SOUP

Prep Time – 10 Minutes Cook time – 35 Minutes Serves – 4

1. Put the stovetop heat on 5 and pour 1 tbs of olive oil in. Dice the chicken sausage and cook in the Dutch oven until browned. Remove sausage from Dutch oven and set aside.
2. Cook the diced onion in the Dutch oven for 5-7 mins. Add in the minced garlic and cook for 1-3 minutes or until fragrant.
3. Pour in the tomatoes (with the juice), beans (rinsed and drained), chicken stock, pasta, and spice mix into the Dutch oven. Stir and bring to a boil. Once boiling, lower stovetop heat and let simmer for 20 mins. Cover with a lid, removing occasionally to stir.
4. Drink those beers you had set aside while the soup is cooking.
5. Place the kale and chicken sausage into the soup and stir. Let the meal simmer for 3-5 minutes for flavors to blend. Serve and enjoy!