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  • 1 tbsp. olive oil
  • 1 large onion, peeled and sliced into crescents
  • 1 tsp. sea salt
  • 3-4 inches kelp, soaked and sliced thin
  • 2 carrots, diced
  • 1 medium-sized celery root (celeriac), peeled and diced
  • 3-4 garlic cloves, peeled and chopped
  • 1 tsp. dried rosemary
  • 1 tsp. dried thyme
  • 1/2 tsp. freshly ground black pepper
  • 4-5 cups chicken stock
  • 2 bay leaves
  • 1½ cups cannelini or white beans , cooked
  • 1-2 links chorizo sausage (can use turkey sausage), cut into thin diagonals
  • 2-3 kale leaves, ripped into bite-sized pieces

In a soup pot, saute onion in olive oil for 2-3 minutes. Add kelp, sea salt, carrots, celery root, garlic, rosemary, thyme and black pepper, chicken stock and bay leaves. Cover, lower heat to medium, and cook 15 minutes. Add cooked cannelini beans, sausage and kale. Cover, lower heat to simmer and cook 5-10 minutes.