Name: Tuscan White Bean, Sausage and Kale Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tablespoons olive oil, divided; 1 pound smoked sausage*; 1 medium white onion, peeled and diced; 2 medium carrots, peeled and diced; 6 cloves garlic, peeled and minced; 8 cups chicken stock; 2 (15-ounce) cans white beans (canneloni or Great Northern); 2 sprigs fresh rosemary + 2 sprigs fresh thyme (**or see dried seasoning options below); 1 bunch lacinato or curly kale, roughly chopped with tough stems removed; sea salt and freshly-cracked black pepper; freshly-grated Parmesan cheese

Description

This Tuscan White Bean, Sausage and Kale Soup is quick and easy to make, and full of the most comforting Italian flavors. It’s also naturally gluten-free and freezes beautifully.

Ingredients

Scale

2 tablespoons olive oil, divided
1 pound smoked sausage*
1 medium white onion, peeled and diced
2 medium carrots, peeled and diced
6 cloves garlic, peeled and minced
8 cups chicken stock
2 (15-ounce) cans white beans (canneloni or Great Northern)
2 sprigs fresh rosemary + 2 sprigs fresh thyme (**or see dried seasoning options below)
1 bunch lacinato or curly kale, roughly chopped with tough stems removed
sea salt and freshly-cracked black pepper
freshly-grated Parmesan cheese

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Instructions

Heat 1 tablespoon oil in a large stockpot over medium-high heat. Add sausage and sauté 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 sauté for 7 minutes, stirring occasionally, until the onion is soft and translucent. Stir in the garlic and sauté 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.