Easy Chicken Sausage, White Bean and Kale Soup
Author: Kimberly FitzSimons
Recipe type: Soup
Serves: 4
- 1 tablespoon olive oil
- 2 cloves garlic, chopped
- 1 onion chopped
- 1 12 ounce package fully cooked chicken sausage links
- 1 15 ounce can Great Northern beans, rinsed (can substitute cannellini beans),
- 4 cups chicken stock (add more stock if you like it more "soupy")
- 1 14.5 ounce can diced tomatoes (do not drain)
- 1 teaspoon paprika
- 1 teaspoon oregano
- ½ teaspoon red pepper flakes
- 5 cups bunch kale leaves (torn into small pieces)
- pinch of salt
- pinch of pepper
- 1 day-old baguette (optional)
- Heat the oil in a large saucepan over medium heat.
- Add the onion and garlic and cook until onion is translucent, about 3 minutes.
- Add the sausage and cook, about 2 minutes.
- Add the beans, broth, and diced tomatoes, paprika, oregano and red pepper flakes and bring to a boil. Reduce heat and simmer for 10 minutes.
- Add the kale and a pinch of salt and pepper and simmer for an additional 5 minutes.
- Ladle soup into bowls and serve topped with bread cut into 1" croutons or shavings of Parmesan cheese.
Recipe by CHIC AND SUGAR at https://www.chicandsugar.com/2015/01/easy-healthy-chicken-sausage-white-bean-kale-soup/
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