White Bean Soup with Kale and Turkey Italian Sausage
Servings 6 - 8
Equipment
- Dutch oven
- Immersion Blender
Ingredients
- 2 links of turkey Italian sausage cooked, then diced
- 1 tbsp of olive oil
- ½ yellow onion finely diced
- 1 large carrot finely diced
- 1 clove of garlic minced
- 5 cups of homemade chicken broth see link above
- 3 cans of white beans drained & rinsed
- Sea salt and freshly cracked pepper to taste
- 2 cups of kale chopped
- Parmesan cheese, freshly grated if desired
Instructions
- Heat a large Dutch oven over medium heat. Coat with cooking spray then add the turkey Italian sausages. Cook on all sides, until cooked through, about 7-8 minutes in total.
- Slice the sausages down the center lengthwise then place back into the Dutch oven to cook on each side for another 2-3 minutes. Remove from the Dutch oven and let cool then dice into small bite-sized pieces.
- Add the olive oil to the pot then toss in the onion and carrot. Cook, stirring often, for 5-6 minutes or until tender.
- Add the garlic and cook, stirring constantly, for 1 minute. Add the chicken stock, white beans, and chopped sausage. Season with sea salt and freshly cracked pepper, to taste.
- Cover with the lid and let the soup simmer for 45 minutes.
- Use an immersion blender to blend a little bit of the soup to make it thicker.
- Add the kale and stir until well combined and let it cook for 1-2 minutes.
- Ladle into bowls and serve topped with Parmesan cheese if desired. Enjoy.