Kale, Sausage, and White Bean Soup

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Kale, Sausage, and White Bean Soup
Serving Size:6|Prep Time:15minutes|Cook Time:30minutes
Kale, Sausage, and White Bean Soup

Ingredients

  • 1 tablespoon olive oil
  • 1 yellow onion diced, about 1½ cups
  • 3 cloves garlic, minced
  • 1Ib Basics Mild Italian or Roasted Garlic Basil Chicken Sausage, bulk
  • 1 15-ounce can no-salt-added diced tomatoes
  • 4 cups low sodium chicken broth
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon black pepper, freshly ground
  • ½ teaspoon crushed red pepper flakes
  • Pinch of salt
  • 1 15-ounce can white beans, drained and rinsed
  • 1 bunch kale, stemmed and roughly chopped, about 3 cups

Directions

Print Recipe
  1. Heat olive oil in a saucepan over medium heat.
  2. Add the onions to the pot and sauté until they begin to soften.
  3. Next, add the garlic and sausage.
  4. Continue cooking until the sausage is cooked all the way through.
  5. Add the tomatoes, broth, vinegar, and spices and bring everything to a simmer.
  6. Add the beans and continue to simmer for 10-15 minutes, then add the kale.
  7. Simmer for another 5-10 minutes. Serve immediately or store in the refrigerator for up to 7 days.
  8. Alternatively, freeze for up to 2-3 months.

Chef's Narrative

Quick and easy, this hearty, nourishing soup is perfect for a fall day.

Recipe Substitutions

You can use any kind of sausage. If using link sausage, remove from the casing.
Nutrition Facts:
Total Calories Per Serving: 210, Total Fat: 6g, Saturated: 1g, Trans Fat: 0g, Sodium: 560mg, Potassium: 405mg, Carbohydrate: 16g, Dietary Fiber: 4g, Protein: 20g
Allergens:
None

Directions

Print Recipe
  1. Heat olive oil in a saucepan over medium heat.
  2. Add the onions to the pot and sauté until they begin to soften.
  3. Next, add the garlic and sausage.
  4. Continue cooking until the sausage is cooked all the way through.
  5. Add the tomatoes, broth, vinegar, and spices and bring everything to a simmer.
  6. Add the beans and continue to simmer for 10-15 minutes, then add the kale.
  7. Simmer for another 5-10 minutes. Serve immediately or store in the refrigerator for up to 7 days.
  8. Alternatively, freeze for up to 2-3 months.

Chef's Narrative

Quick and easy, this hearty, nourishing soup is perfect for a fall day.

Recipe Substitutions

You can use any kind of sausage. If using link sausage, remove from the casing.
Nutrition Facts:
Total Calories Per Serving: 210, Total Fat: 6g, Saturated: 1g, Trans Fat: 0g, Sodium: 560mg, Potassium: 405mg, Carbohydrate: 16g, Dietary Fiber: 4g, Protein: 20g
Allergens:
None

Ingredients

  • 1 tablespoon olive oil
  • 1 yellow onion diced, about 1½ cups
  • 3 cloves garlic, minced
  • 1Ib Basics Mild Italian or Roasted Garlic Basil Chicken Sausage, bulk
  • 1 15-ounce can no-salt-added diced tomatoes
  • 4 cups low sodium chicken broth
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon black pepper, freshly ground
  • ½ teaspoon crushed red pepper flakes
  • Pinch of salt
  • 1 15-ounce can white beans, drained and rinsed
  • 1 bunch kale, stemmed and roughly chopped, about 3 cups
 

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