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:
covered percent of daily need
