Sausage, White Bean, and Kale Soup

Servings: 4-6

Ingredients

2 tbsp extra virgin olive oil

1 large onion, chopped

2 large carrots, peeled and diced

3 stalks celery, thinly sliced

4 cloves garlic, minced

6 cups chicken or veggie stock

3-4 cooked Italian chicken sausages, thinly sliced

1 (14.5 oz.) can diced tomatoes

1 tbsp Italian seasoning

Salt and pepper to taste

2 (15.5 oz) cans cannellini beans, drained and rinsed

6 cups chopped kale

Salt and pepper to taste

1 cup shredded or shaved Parmesan cheese (optional)

  1. Heat olive oil in a large dutch oven or soup pot over medium heat. Add the onion, carrots, and celery, and saute for 6-8 minutes, until slightly soft. Add the garlic, and cook for another 2-3 minutes, until fragrant.

  2. Add sausage, stock, tomatoes, Italian seasoning, and salt and pepper to taste, and bring to a simmer. Reduce heat to low, cover, and let cook for about 15 minutes.

  3. Add beans and kale and cook for another 5-8 minutes, until the kale is wilted and the beans are heated through. Spoon into bowls, and top with Parmesan cheese if desired.

Ben Mastracco