Kale White Bean and Sausage Soup

If you want to add more gluten free recipes to your repertoire, Kale White Bean and Sausage Soup might be a recipe you should try. One portion of this dish contains around 37g of protein, 24g of fat, and a total of 520 calories. For $2.39 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. This recipe serves 6. Many people really liked this main course. A mixture of olive oil, low sodium chicken broth, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. Autumn will be even more special with this recipe. It is brought to you by Cooking Classy. 233 people were impressed by this recipe. From preparation to the plate, this recipe takes about 40 minutes. Overall, this recipe earns an awesome spoonacular score of 97%. Kale, Sausage and White Bean Soup, Kale, White Bean And Sausage Soup, and Kale, White Bean and Sausage Soup are very similar to this recipe.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 30 minutes

 

Ingredients:

12 oz beef Polska Kiebasa Sausage, sliced into 1/4-inch thick slices (I used Hillshire Farm and really liked it)

2 (14.5 oz) cans cannellini beans, drained and rinsed

1 1/2 cups chopped carrots (about 3)

1 cup chopped celery (2 stalks)

1 Tbsp dried parsley

1 tsp dried rosemary, crushed

4 cloves garlic, minced

6 oz kale, thick ribs removed, chopped (about 1 1/2 bunches. 5 oz if using pre-cut)

3 (14.5 oz cans) low-sodium chicken broth

1 Tbsp olive oil

1/2 tsp dried oregano

Shredded parmesan cheese, for serving

Salt and freshly ground black pepper, to taste

1 cup water

1 1/3 cups chopped yellow onion (1 medium)

Equipment:

pot

paper towels

frying pan

Cooking instruction summary:

Heat olive oil in a large pot over medium heat. Add sausage and cook until slightly browned, tossing occasionally, about 5 minutes. Remove sausage, while leaving oil in pan, and drain sausage on a plate lined with paper towels and set aside.Return pot with oil to medium heat, add carrots, onion, and celery and saute 3 minutes (while scraping bottom of pan to get the browned bits), add garlic and saute 1 minute longer. Stir in chicken broth, water, parsley, rosemary, oregano and season with salt and pepper to taste. Bring to a boil over medium-high heat, and allow to gently boil 10 minutes. Add kale and allow to boil 10 minutes longer until kale and veggies are tender. Stir in cooked sausage and cannellini beans (you can add more broth at this point to thin if desired). Serve warm, top each serving with parmesan cheese.Recipe source: inspired by Gourmet

 

Step by step:


1. Heat olive oil in a large pot over medium heat.

2. Add sausage and cook until slightly browned, tossing occasionally, about 5 minutes.

3. Remove sausage, while leaving oil in pan, and drain sausage on a plate lined with paper towels and set aside.Return pot with oil to medium heat, add carrots, onion, and celery and saute 3 minutes (while scraping bottom of pan to get the browned bits), add garlic and saute 1 minute longer. Stir in chicken broth, water, parsley, rosemary, oregano and season with salt and pepper to taste. Bring to a boil over medium-high heat, and allow to gently boil 10 minutes.

4. Add kale and allow to boil 10 minutes longer until kale and veggies are tender. Stir in cooked sausage and cannellini beans (you can add more broth at this point to thin if desired).

5. Serve warm, top each serving with parmesan cheese.Recipe source: inspired by Gourmet


Nutrition Information:

Quickview
519k Calories
36g Protein
23g Total Fat
42g Carbs
45% Health Score
Limit These
Calories
519k
26%

Fat
23g
36%

  Saturated Fat
10g
63%

Carbohydrates
42g
14%

  Sugar
4g
5%

Cholesterol
60mg
20%

Sodium
832mg
36%

Get Enough Of These
Protein
36g
74%

Vitamin K
220µg
210%

Vitamin A
8501IU
170%

Calcium
553mg
55%

Manganese
1mg
54%

Phosphorus
540mg
54%

Vitamin C
40mg
49%

Copper
0.94mg
47%

Potassium
1335mg
38%

Iron
6mg
37%

Zinc
5mg
35%

Fiber
8g
34%

Folate
124µg
31%

Vitamin B3
6mg
31%

Magnesium
119mg
30%

Vitamin B12
1µg
30%

Vitamin B6
0.54mg
27%

Selenium
18µg
26%

Vitamin B2
0.38mg
22%

Vitamin B1
0.25mg
16%

Vitamin E
2mg
13%

Vitamin B5
0.89mg
9%

Vitamin D
0.21µg
1%

covered percent of daily need
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Related Videos:

White Bean Soup with Sausage and Kale and Parmesan Encrusted Grilled Cheese Sandwiches

 

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Food Trivia

During the Middle Ages, a lemon slice was served with fish because it was thought the juice would dissolve any bones that were accidentally swallowed.

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Chuck Norris doesn't go fishing when he's hungry. He just chooses a lake to be soup.

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