Tuscan White Bean, Sausage & Kale Soup

Photo: Ta4e Negodue · CC BY-SA 4.0 · source

A brothy, garlicky pot of sausage, creamy cannellini beans and tender kale with a Parmesan finish. Even better the next day.

Ingredients

• 1 lb Italian sausage, casings removed
• 1 onion, diced
• 2 carrots, diced
• 5 garlic cloves, sliced
• 1 can diced tomatoes
• 2 cans cannellini beans, drained
• 6 cups chicken broth
• 10 oz chopped kale
• ½ cup grated Parmesan, plus more
• 1 baguette, for serving

From your pantry: 1 tbsp olive oil, red pepper flakes, salt, pepper.

Instructions

1. Brown the sausage in the oil in a Dutch oven over medium-high, breaking it into chunks, 6 minutes.
2. Add the onion and carrots and cook until soft, 5 minutes. Add the garlic and a pinch of pepper flakes for 1 minute.
3. Add the tomatoes, beans and broth. Mash a quarter of the beans against the pot to thicken the broth. Simmer 15 minutes.
4. Stir in the kale and simmer until tender, 5 minutes. Stir in the Parmesan and season.
5. Serve with more Parmesan, a drizzle of olive oil and toasted baguette.

Tip: Throw in a Parmesan rind while it simmers if you have one.

Nutrition per serving

Good for

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