White Bean Kale Sausage Soup
Ingredients
The soup base
-
2
tbsp
olive oil
-
1
lb
mild Italian sausage
-
1
small
yellow onion, diced
-
2
stalks
celery, diced
-
2
carrots
diced
-
3
cloves
garlic, minced
-
3
cans
white beans, drained and rinsed
-
1
tsp
salt
-
½
tsp
pepper
-
6
cups
chicken broth
-
1
lemon
juice
-
2
tbsp
fresh chopped rosemary
-
¼
cup
fresh chopped parsley
-
3
cups
kale, de-stemmed and chopped
Toppings
Instructions
- Heat olive oil in a large dutch oven over medium-high heat and cook the sausage, breaking it into small pieces.
- Remove the sausage and set aside, then cook the onions, celery, and carrots in the sausage oil for about 4-5 minutes until softened.
- Add garlic and cook for an additional minute.
- Stir in two cans of white beans, salt, and pepper, then add chicken broth and lemon juice.
- Bring to a boil for 10 minutes, then turn off the heat.
- Blend the soup to your desired consistency, leaving some chunks if preferred.
- Return the soup to the pot, add the cooked sausage, the third can of beans, rosemary, parsley, and kale.
- Cook for another 10 minutes, then serve topped with parmesan.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
20g
Sodium
800mg
Cholesterol
50mg
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