Tuscan White Bean Soup with Sausage and Kale
Ingredients
- 1/4 cup extra virgin olive oil
- 1/2 pound hot or sweet Italian sausage, depending on what you like, cut into bite sized pieces
- 1 onion, chopped
- 1 carrot, chopped
- 1 stalk celery, chopped
- 2 cloves garlic, chopped
- 1/2 pound kale, stems removed and chopped
- 6 cups chicken broth
- 1-28 ounces can cannelloni beans, rinsed and drained
- 1 tsp rosemary, dried
- 1 bay leaf
- 1/4 tsp pepper
- Salt, to taste
- 1/2 cup shredded parmesan
Instructions
- In a large Dutch oven or thick bottomed soup pot, cook sausage in ¼ cup olive oil on medium heat until browned on all sides.
- Add onion, carrot, celery and garlic. Continue to sauté for another 3 minutes.
- Add kale. Sauté until kale begins to wilt.
- Add chicken broth, beans, rosemary and bay leaf.
- Bring to a boil, then bring to a simmer, cover and cook on a low boil (simmer) for 20 minutes, stirring occasionally. Salt and pepper, to taste.
- Top each bowl of hot soup with parmesan cheese.
Nutrition
Calories: 425kcalCarbohydrates: 33gProtein: 24gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 33mgSodium: 478mgPotassium: 1080mgFiber: 6gSugar: 2gVitamin A: 5600IUVitamin C: 48mgCalcium: 263mgIron: 5mg
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