My Italian Sausage, White Bean and Baby Kale Soup has all the comfort and flavor you need on a chilly night. I use a box of baby kale for easy breeziness. This soup freezes wonderfully. The red pepper gives a little kick.
Italian Sausage, White Bean and Baby Kale Soup
Course: SoupsCuisine: ItalianDifficulty: EasyServings
6-8
servingsPrep time
10
minutesCooking time
35
minutesIngredients
1 Tbsp. extra virgin olive oil
1 lb. Italian sausage, casings removed and crumbled
1/4 tsp. crushed red pepper flakes
1 medium onion, chopped
1 large carrot, peeled and chopped
2 ribs celery, chopped
3 cloves garlic, minced
1 dried bay leaf
1 tsp. Italian seasoning
4 cups chicken broth
2 cups water
1 15-19 ounce can cannellini beans, drained and rinsed
5 oz. baby kale
1/4 tsp. salt
1/4 tsp. fresh black pepper
Serve with a drizzle of olive oil and grated Parmesan cheese
Directions
- Add olive oil to stock pot set over medium heat. Add sausage. Brown for about 6-8 minutes. While sausage cooks, break it up with a flat wooden spoon. Remove to a plate using a slotted spoon.
- In the same pot, add onion, carrots and celery. Cook over medium heat for about 5 minutes. Season with red pepper flakes, Italian seasoning, bay leaf, salt and pepper. Add garlic. Cook for a minute more.
- Add broth, water and beans to pot. Bring to a boil. Return sausage to the pot. Simmer for 20 minutes until veggies soften. Add kale. Cook for 3-5 more minutes.
- Remove bay leaf. Serve in soup bowls with a drizzle of olive oil and grated parmesan cheese. Serve with fresh bread, if desired.
