When the temps have dropped, and you’re looking for a healthy & hearty meal, you have to try this Sausage, White Bean, and Kale Soup.
Herby Italian Isernio’s Sausage, creamy beans, and kale – this is a must-make for soup season!
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Chicken Sausage, White Bean, and Kale Soup
Ingredients
- 2 tablespoons olive oil
- 1 pound Isernio’s Italian Chicken Sausage
- 1 yellow onion, diced
- 2 large carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon chili flakes
- 1 bay leaf
- 6 cups chicken stock
- 2 (14-ounce) cans cannellini beans, 1 can drained
- 2 tablespoons finely chopped fresh herbs
- 1 bunch kale or Swiss chard, stems removed and roughly chopped
- ½ lemon, juiced
- Parmesan cheese for serving
Instructions
- In a high-speed blender, blend one can of cannellini beans and their liquid until smooth and creamy and set to the side.
- Heat olive oil in a large Dutch oven or soup pot over medium heat.
- Add the meat, season with salt & pepper, and sauté, breaking up with a wooden spoon until beginning to brown, about 5 minutes.
- Add celery, carrots, onion, garlic, seasonings, and bay leaf. Sauté for 5-10 minutes until the vegetables are tender, about 5 minutes.
- Add the chicken stock, beans, and herbs. Increase the heat to high and bring it to a boil, then reduce the heat to medium-low. Simmer, stirring occasionally, for about 15 minutes. Add creamed beans and stir until well combined. Add the kale or chard and lemon juice and simmer for another 10 minutes, or until the vegetables are tender and the flavors taste just right.
- Divide between bowls and garnish with Parmesan.
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