How To Make Kale White Bean and Sausage Soup
This sausage soup is packed with nutrition from kale and cannellini beans. Made with dried herbs, chicken broth, and veggies for a hearty and filling bowl.
Serves:
Ingredients
- 1tbspolive oil
- 12ozbeef polska kiebasa sausage,sliced into ¼-inch thick slices
- 1½cupscarrots,(about 3), chopped
- 1⅓cupsyellow onion,(1 medium), chopped
- 1cupcelery,(2 stalks) chopped
- 4clovesgarlic,minced
- 3canslow sodium chicken broth,(14½ oz)
- 1cupwater
- 1tbspdried parsley
- 1tspdried rosemary,crushed
- ½tspdried oregano
- salt and freshly ground black pepper,to taste
- 6ozkale,thick ribs removed, chopped, about 1½ bunches. 5 oz if using pre-cut
- 2canscannellini beans,(14½ oz), drained and rinsed
- parmesan cheese,shredded, for serving
Instructions
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Heat olive oil in a large pot over medium heat. Add sausage and cook for about 5 minutes until slightly browned, tossing occasionally. Remove sausage, while leaving oil in pan, and drain sausage on a plate lined with paper towels and set aside.
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Return pot with oil to medium heat, add carrots, onion, and celery and saute for 3 minutes while scraping bottom of pan to get the browned bits, add garlic and saute 1 minute longer.
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Stir in chicken broth, water, parsley, rosemary, oregano and season with salt and pepper to taste. Bring to a boil over medium-high heat, and allow to gently boil for 10 minutes.
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Add kale and allow to boil for 10 minutes longer until kale and veggies are tender. Stir in cooked sausage and cannellini beans, add more broth to thin if desired.
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Serve warm, top each serving with parmesan cheese and enjoy.
Nutrition
- Calories: 457.77kcal
- Fat: 18.64g
- Saturated Fat: 5.26g
- Trans Fat: 0.06g
- Monounsaturated Fat: 7.95g
- Polyunsaturated Fat: 3.47g
- Carbohydrates: 49.30g
- Fiber: 11.30g
- Sugar: 5.17g
- Protein: 27.51g
- Cholesterol: 39.69mg
- Sodium: 1401.78mg
- Calcium: 220.85mg
- Potassium: 1485.76mg
- Iron: 6.94mg
- Vitamin A: 416.56µg
- Vitamin C: 40.05mg
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