White Bean Soup with Kale and Turkey Italian Sausage
You can never have too many Mediterranean recipes, so give White Bean Soup with Kale and Turkey Italian Sausage a try. This recipe makes 6 servings with 294 calories, 18g of protein, and 3g of fat each. For $1.2 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. Plenty of people really liked this soup. A mixture of sea-salt, carrot, chicken broth, and a handful of other ingredients are all it takes to make this recipe so flavorful. This recipe from For the Love of Cooking has 663 fans. Winter will be even more special with this recipe. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes. All things considered, we decided this recipe deserves a spoonacular score of 100%. This score is amazing. If you like this recipe, you might also like recipes such as White Bean And Kale Soup With Turkey Sausage, Turkey Sausage, Kale And White Bean Soup, and Italian White Bean and Kale Soup.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 60 minutes
Ingredients:
3 cans of white beans, drained & rinsed
1 large carrot, finely diced
5 cups of homemade chicken broth (see link above)
1 clove of garlic, minced
2 links of turkey Italian sausage, cooked, then diced
2 cups of kale, chopped
2 tsp of olive oil
Sea salt and freshly cracked pepper, to taste
1/2 sweet yellow onion, finely diced
Equipment:
dutch oven
pot
immersion blender
bowl
ladle
Cooking instruction summary:
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 served topped with Parmesan cheese if desired. Enjoy.
Step by step:
1. 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.
2. Remove from the Dutch oven and let cool then dice into small bite sized pieces.
3. Add the olive oil to the pot then toss in the onion and carrot. Cook, stirring often, for 5-6 minutes or until tender.
4. Add the garlic and cook, stirring constantly, for 1 minute.
5. 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.
6. Add the kale and stir until well combined and let it cook for 1-2 minutes. Ladle into bowls and served topped with Parmesan cheese if desired. Enjoy.
Nutrition Information:
covered percent of daily need
