Sausage Kale White Bean Soup
Sausage Kale White Bean Soup is hearty, comforting, and full of veggies and protein one pot meal.
Servings: 8 servings
Calories: 616kcal
Ingredients
- 1 pound mild italian sausage raw or cooked, sliced
- 1 large onion finely chopped
- 4 large garlic cloves minced
- 5 large celery stalks diced
- 3 large carrots chopped
- 2 large potatoes diced
- 3 tablespoon olive oil extra virgin
- 1 tablespoon Italian seasoning
- 1/3 cup white wine
- 3 19 ounces cans low sodium cannellini beans rinsed & drained
- 8 cups chicken broth low sodium
- 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- 3 bay leaves
- 2 handfuls chopped kale or baby spinach
- 1/3 cup heavy cream
- 3 tablespoons parsley or basil finely chopped
Instructions
- Preheat large pot on medium heat and add sausage. Cook for 6 minutes, turning once and allowing to brown. Transfer to a large plate and set aside.
- Add olive oil, onion, garlic, celery and carrots. Saute for 7-10 minutes, stirring occasionally. Add Italian seasoning and cook for 30 seconds, stirring a few times.
- Add white wine and simmer until reduced, about 3 minutes. Meanwhile, in a small bowl mash 1/2 cup white beans with a fork and add to the pot.
- Add potatoes, remaining beans, broth, salt, pepper, red pepper flakes and bay leaves. Stir, cover and bring to a boil. Reduce heat to low and simmer for 15 minutes.
- Turn off heat and add kale, heavy cream and parsley. Stir and adjust any seasonings to taste.
- Serve hot with crusty bread or dinner rolls.
Notes
- Store: Refrigerate in an airtight container for up to 5 days. Reheat desired amount by simmering on low heat while covered.
- Freeze: Freeze in an airtight container, leaving some room for expansion, for up to 3 months.
Nutrition
Calories: 616kcal | Carbohydrates: 61g | Protein: 28g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 54mg | Sodium: 720mg | Fiber: 15g | Sugar: 4g