White Bean and Sausage Soup
White Bean and Sausage Soup is a hearty, filling soup! It is loaded with Italian Sausage, white beans and kale. Easy enough for weeknights!
Servings 6 Servings
Calories 479kcal
Ingredients
Ingredients:
- 1 tablespoon olive oil
- 1 pound ground Italian sausage
- 1/2 medium onion diced
- 6 cloves garlic minced
- 1/4 teaspoon crushed red pepper flakes
- 6 cups chicken broth
- 30 ounces canned cannellini beans drained (2 cans)
- 8 ounces kale removed from stems and chopped
- salt and pepper
Instructions
- Heat olive oil in a large soup pot over medium heat. Add Italian sausage and cook until browned. Use a slotted spoon to remove the sausage to a paper towel lined bowl or plate. Reserve 2 tablespoons of pan drippings.
- Add in yellow onion and cook just until softened about 3 minutes. Add in crushed red pepper and garlic. Cook just until garlic is fragrant, about 30 seconds.
- Slowly add in the chicken broth to deglaze the pan. Be sure to scrape up any of the browned bits that have stuck to the bottom, that is called fond, and there is so much flavor there.
- Add in the beans and use a masher or immersion blender to pulse the some of the beans. You don't want it completely smooth. Alternatively, you can mash about half of the beans in a bowl using a potato masher and then add those to the pot. Allow the soup to simmer until it starts to thicken a bit, about 10 minutes.
- Return sausage to pot and add kale. Cook until kale has wilted, about 5 more minutes. Adjust seasoning with salt and pepper, if desired. Ladle into soup bowls and top with shredded parmesan cheese.
Notes
Nutrition information for estimation purposes only.
Nutrition
Calories: 479kcal | Carbohydrates: 35g | Protein: 24g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Cholesterol: 62mg | Sodium: 1454mg | Potassium: 1036mg | Fiber: 9g | Sugar: 2g | Vitamin A: 3806IU | Vitamin C: 38mg | Calcium: 230mg | Iron: 6mg