Directions
Heat olive oil in a saucepan over medium heat.
Add the onions to the pot and sauté until they begin to soften.
Next, add the garlic and sausage.
Continue cooking until the sausage is cooked all the way through.
Add the tomatoes, broth, vinegar, and spices and bring everything to a simmer.
Add the beans and continue to simmer for 10-15 minutes, then add the kale.
Simmer for another 5-10 minutes. Serve immediately or store in the refrigerator for up to 7 days.
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.
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Ingredients
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1tablespoonolive oil
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1yellow onion diced, about 1½ cups
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3clovesgarlic, minced
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1IbBasics Mild Italian or Roasted Garlic Basil Chicken Sausage, bulk
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115-ounce canno-salt-added diced tomatoes
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4cupslow sodium chicken broth
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1tablespoonapple cider vinegar
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2teaspoons dried basil
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1teaspoondried oregano
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1teaspoonblack pepper, freshly ground
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½teaspooncrushed red pepper flakes
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Pinchof salt
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115-ounce canwhite beans, drained and rinsed
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1bunchkale, stemmed and roughly chopped, about 3 cups
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