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:
covered percent of daily need
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