Tuscan White Bean, Sausage and Kale Soup

If you want to add more gluten free recipes to your recipe box, Tuscan White Bean, Sausage and Kale Soup might be a recipe you should try. This recipe serves 8 and costs $2.41 per serving. One portion of this dish contains about 32g of protein, 30g of fat, and a total of 550 calories. 148 people have made this recipe and would make it again. It works well as a budget friendly main course for Autumn. If you have parmesan cheese, fresh rosemary, smoked sausage, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 30 minutes. It is brought to you by Gimme Some Oven. With a spoonacular score of 96%, this dish is super. Try Tuscan Sausage and White Bean Soup, Slow Cooker Tuscan White Bean Soup with Sausage, and Kale White Bean and Sausage Soup for similar recipes.

Servings: 8

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

2 (15-ounce) cans white beans (canneloni or Great Northern)

2 medium carrots, peeled and diced

8 cups chicken stock

2 sprigs fresh rosemary + 2 sprigs fresh thyme (**or see dried seasoning options below)

6 cloves garlic, peeled and minced

1 bunch lacinato or curly kale, roughly chopped with tough stems removed

2 tablespoons olive oil, divided

freshly-grated Parmesan cheese

sea salt and freshly-cracked black pepper

1 pound smoked sausage*

1 medium white onion, peeled and diced

Equipment:

pot

slotted spoon

Cooking instruction summary:

Heat 1 tablespoon oil in a large stockpot over medium-high heat. Add sausage and saut for 5 minutes, stirring and flipping occasionally, until browned. Use a slotted spoon to transfer the sausage to a clean plate, and set aside. Discard any remaining grease.Add the remaining oil to the stockpot. Add onion and carrot and saut for 7 minutes, stirring occasionally, until the onion is soft and translucent. Stir in the garlic and saut for 1-2 more minutes, stirring frequently, until fragrant.Add in the chicken stock, white beans, herbs, and cooked sausage and stir until combined. Continue cooking until the soup reaches a simmer.Stir in the kale, cover and cook for 5 minutes, or until the kale has softened a bit.Taste, and season with a few generous pinches of salt and pepper as needed.Serve warm, garnished with lots of Parmesan cheese. Or transfer to a sealed container(s) and refrigerate for up to 3 days, or freeze for up to 3 months.

 

Step by step:


1. Heat 1 tablespoon oil in a large stockpot over medium-high heat.

2. Add sausage and saut for 5 minutes, stirring and flipping occasionally, until browned. Use a slotted spoon to transfer the sausage to a clean plate, and set aside. Discard any remaining grease.

3. Add the remaining oil to the stockpot.

4. Add onion and carrot and saut for 7 minutes, stirring occasionally, until the onion is soft and translucent. Stir in the garlic and saut for 1-2 more minutes, stirring frequently, until fragrant.

5. Add in the chicken stock, white beans, herbs, and cooked sausage and stir until combined. Continue cooking until the soup reaches a simmer.Stir in the kale, cover and cook for 5 minutes, or until the kale has softened a bit.Taste, and season with a few generous pinches of salt and pepper as needed.

6. Serve warm, garnished with lots of Parmesan cheese. Or transfer to a sealed container(s) and refrigerate for up to 3 days, or freeze for up to 3 months.


Nutrition Information:

Quickview
549k Calories
32g Protein
29g Total Fat
38g Carbs
43% Health Score
Limit These
Calories
549k
27%

Fat
29g
46%

  Saturated Fat
11g
72%

Carbohydrates
38g
13%

  Sugar
5g
6%

Cholesterol
67mg
23%

Sodium
1521mg
66%

Get Enough Of These
Protein
32g
65%

Vitamin K
122µg
117%

Vitamin A
4413IU
88%

Calcium
480mg
48%

Phosphorus
458mg
46%

Manganese
0.76mg
38%

Copper
0.68mg
34%

Selenium
21µg
31%

Vitamin B3
6mg
31%

Potassium
1027mg
29%

Vitamin B2
0.48mg
28%

Vitamin C
22mg
27%

Iron
4mg
27%

Vitamin B1
0.38mg
26%

Zinc
3mg
25%

Folate
96µg
24%

Magnesium
95mg
24%

Fiber
5g
23%

Vitamin B6
0.46mg
23%

Vitamin B12
1µg
20%

Vitamin E
1mg
11%

Vitamin B5
0.67mg
7%

Vitamin D
0.77µg
5%

covered percent of daily need
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