White Bean, Italian Chicken Sausage, + Kale Soup
White Bean, Italian Chicken Sausage, + Kale Soup
makes 4 main meal sized servings
Prep Time: 10 minutes | Cook Time: 45 minutes | Total Time: 55 minutes
WHAT YOU NEED:
- 1 LB spicy or mild Italian sausage, casing removed as-needed + crumbled
- 1 sweet onion, chopped
- 3 garlic cloves, minced
- 1, 28 oz can white beans, drained
- 4 C low-sodium chicken broth
- 2 heavy dashes of Italian seasoning
- 1/4 tsp dried rosemary
- 2 C shredded kale or baby kale
- Sea salt & pepper, to taste
- Optional: parmesan cheese, to top
TO MAKE:
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Cook the crumbled sausage in a large soup/stock pot over medium heat for 10-12 minutes or until cooked through. Meanwhile, prep the other ingredients.
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Transfer the sausage to a plate.
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Add the onion to the pot and sauté it for 3-5 minutes or until it’s softened and starting to lightly brown. Stir in the garlic and cook for 30 seconds.
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Add the beans, chicken broth, Italian seasoning, and rosemary. Stir well, scraping the bottom.
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Take the pot off the stove. Using an immersion/stick blender, purée the soup. I like to leave some beans whole. You can also use a potato masher if you don’t have an immersion blender or a normal blender, in turns, if you want it smoother.
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Return the sausage to the pot. Increase the heat to high + bring to a boil- cover, reduce the heat to a summer, cook for 15-20 minutes so the soup thickens.
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Stir in the kale and let it wilt – season with salt + pepper as-needed.