When I was first trying to figure out what soup I wanted to make this week, I knew it had to have a lot of veggies in it since this is Spring week. Flowers and veggies love to start popping up this time of year and I needed to have them in my soup!

So for this weeks soup, I threw in the kitchen sink of Spring time – onion, carrots, celery, kale, tomatoes, garlic, potatoes, herbs…! It needed protein, so in went the Northern beans (aka, large white beans, but smaller than cannellini beans). I ended up throwing in the chicken sausage too because we had some laying around and it really added another dimension! Of course, if you’re vegetarian, leave it out. No other adjustments need to be made if removing it.

And just so you know, this soup is super flexible – if you have swiss chard or spinach, use that instead of kale. Use chickpeas instead of Northern beans. No fresh herbs? Use all dried instead. You get the idea, right?

I would recommend serving this up with some big crusty bread. You’ll love it!