1 lb spicy Italian sausage (, cut into 3/4 inch pieces)
1 quart chicken broth
2 cups water
3 cups cubed butternut squash
4 cups chopped kale leaves ((about 4 large leaves))
1 14-oz can kidney beans (, drained and rinsed)
juice of lemon ((1 tablespoon))
¼ cup parsley leaves (, chopped)
In a large pot, heat the olive oil over medium heat. Add the diced onion and sausage and sauté for about 8 minutes, or until the sausage starts to brown and the onion softens.
Add the chicken broth and water, and bring to a boil.
Add the butternut squash and stir in the kale leaves and kidney beans. Bring to a boil, and continue to boil for 5 minutes, or until the butternut squash is fully cooked and pierces easily with a fork.
Remove from heat and stir in the lemon juice and parsley.
View the recipe instructions at Babaganosh
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