Full Recipe

Tuscan White Bean, Sausage, and Kale Soup

STARTING GUIDE

  • Cooking Time: 30 minutes

  • Total Time: 1 hour

    INGREDIENTS
    • 1 tablespoon vegetable or olive oil
    • 1 large onion, chopped (about 2 cups)
    • 3 medium carrots, chopped (about 2 cups)
    • 3 cloves garlic, minced
    • 1 (14.5 oz) can diced tomatoes
    • 6-8 cups unsalted or low-sodium chicken broth
    • 1/2 pound fresh kale, stemmed and chopped (about 8 cups)
    • 2 (15 oz) cans white beans, drained and rinsed
    • 1 bay leaf
    • 1/2 teaspoon ground sage
    • 1 pound bulk Italian turkey sausage or 1/2 pound turkey sausage links
    • Salt and pepper to taste
    • Grated Parmesan cheese
    GUIDE / INSTRUCTIONS
    • 1
      In a soup pot, heat oil and saute chopped onions and carrots. Once onions are translucent, add garlic and diced tomatoes. Cook another 2-3 minutes.
    • 2
      Add broth, kale, beans, bay leaf and sage. Bring to a boil, then reduce heat and simmer for about 30 minutes.
    • 3
      While the soup is simmering, lightly brown the sausage in a fry pan and cook through.
    • 4
      Add salt and pepper to taste.
    • 5
      Garnish with Parmesan cheese.
    • 6
      Refrigerate leftovers in small containers.
    NOTES

    Read the Nutrition Facts label to choose lower sodium chicken broth. Also delicious without sausage. Try adding more vegetables. Experiment with spices to suit your tastes. Try red pepper flakes to add some heat. Stem kale by holding the end of the stem and pulling the leaf through your thumb and forefingers.

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