Name: White Bean Kale Sausage Soup
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 tbsp olive oil; 1 lb mild Italian sausage; 1 small yellow onion, diced; 2 stalks celery, diced; 2 carrots, diced; 3 cloves garlic, minced; 3 cans white beans, divided, drained and rinsed; 1 tsp salt; 1/2 tsp pepper; 6 cups chicken broth; Juice of 1 lemon; 2 tbsp fresh chopped rosemary; 1/4 cup fresh chopped parsley; 3 cups kale, de-stemmed and chopped small; fresh parmesan for topping

Ingredients

2 tbsp olive oil
1 lb mild Italian sausage
1 small yellow onion, diced
2 stalks celery, diced
2 carrots, diced
3 cloves garlic, minced
3 cans white beans, divided, drained and rinsed
1 tsp salt
1/2 tsp pepper
6 cups chicken broth
Juice of 1 lemon
2 tbsp fresh chopped rosemary
1/4 cup fresh chopped parsley
3 cups kale, de-stemmed and chopped small
fresh parmesan for topping

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Instructions

In a large dutch oven or saucepan, heat oil over medium-high heat. Add sausage and cook throughout, breaking down into small pieces. Remove from stove with slotted spoon and set aside.
Cook onions, celery, and carrots in the leftover sausage oil for about 4-5 minutes or until veggies have begun to soften. Then add garlic and cook for another minute.
Add two cans of white beans to the pot, along with salt and pepper. Mix up and then add chicken broth and lemon juice.
Let boil for 10 minutes over medium heat. Turn off heat.
Either using an immersion blender or high powered blender, blend soup. You may need to do this in batches but it is also okay to leave some chunks! I like mine a little chunky.
Pour soup back into dutch oven, turn on medium-low heat.
Add the sausage back in, and then add in the third can of beans, rosemary, parsley, and kale. Stir and let cook for 10 more minutes.
Serve and top with parmesan.

Author: ErinCategory: dinner, lunch, soup, meal-prep, gluten-freeMethod: stovetopCuisine: AmericanDiet: Gluten Free