Tuscan White Bean, Sausage and Kale Soup
Ingredients
-
2
tablespoons
olive oil
-
1
pound
smoked sausage
-
1
medium
white onion
-
2
medium
carrots
-
6
cloves
garlic
-
8
cups
chicken stock
-
2
cans (15-ounce)
white beans
-
2
sprigs
fresh rosemary
-
2
sprigs
fresh thyme
-
1
bunch
kale
-
to taste
sea salt
-
to taste
freshly-cracked black pepper
-
to taste
freshly-grated Parmesan cheese
Instructions
- Heat 1 tablespoon of oil in a large stockpot over medium-high heat and sauté the sausage until browned.
- Remove the sausage and set aside, discarding any remaining grease.
- Add the remaining oil to the pot, then sauté the onion and carrots until the onion is soft.
- Stir in the garlic and sauté until fragrant.
- Add the chicken stock, white beans, herbs, and cooked sausage, stirring to combine.
- Bring the soup to a simmer.
- Stir in the kale, cover, and cook until the kale has softened.
- Taste and season with salt and pepper as needed.
- Serve warm, garnished with Parmesan cheese.
Nutrition Facts (estimated)
Servings
6-8
Calories
300
Total fat
15g
Total carbohydrates
30g
Total protein
20g
Sodium
800mg
Cholesterol
50mg
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