Flavorful, versatile and filling soup using kale, chicken sausage, and black beans. You could easily substitute cannellini or great northern beans if you like, and you would do just as well with spinach as kale. This made approximately 6 servings, plenty of leftovers for lunch! I chose a chicken sausage with spinach and feta for this, but I think a sundried tomato or Italian would also be nice. We really enjoyed it.

• 1 tablespoon olive oil
• 1 onion, diced
• 4 cloves garlic, minced (or crushed)
• 4-5 carrots, sliced
• 5 cups low sodium, fat-free chicken stock
• 2 bay leaves
• 1 teaspoon fresh rosemary, chopped fine
• 2 cans black beans (dried is great too, use about 4 cups)
• 2 links chicken sausage – we used spinach/feta
• 1 bag Shirataki noodles, fettuccine variety
• 3-4 cups fresh kale, torn
• salt and pepper – white pepper was especially good

Heat olive oil over medium-low and saute onions and carrots, about 4-5 minutes.  Add garlic, stir and cook another minute.  Add chicken stock, bay leaves and rosemary and bring to a boil.  Lower heat and simmer until carrots are soft.

Meanwhile, lightly brown sausage over medium heat and set aside.

Add beans, noodles, sausage and kale and simmer until noodles and beans are heated through and kale is softened slightly.  Season to taste with salt and pepper.  This is pretty WW compatible at 5 points and 245 calories.