1/2 lb spicy chicken sausage, casing removed and thickly sliced
2 medium sized golden beets, peeled and diced
2 large carrots, diced
1 stalk celery, diced
1 leek, thinly sliced
1 Tbsp olive oil
2 quarts low-sodium chicken broth
2 15-oz cans white beans, drained and rinsed
1 large bunch green kale, chopped
1 tsp salt
1/4 tsp red pepper flakes
1/4 tsp pepper
Heat the olive oil over medium high heat and add the thinly sliced leeks. Saute for five minutes then add sausage.
Brown sausage then add carrots, beets and celery. Toss to combine and continue cooking for another six minutes. Add kale and beans and cook until kale just starts to wilt.
Add chicken broth, salt, red pepper flakes and pepper and bring to a boil. Cover, reduce heat and simmer for 25 minutes.
Serve with warm crusty sourdough bread on the side.