Ingredients
Soup
- 1 pound mild Italian pork sausage bulk or remove links from casings
- 1 tablespoon olive oil only if sausage is lean
- 1 medium yellow onion diced
- 2 medium carrots diced
- 3 cloves garlic minced
- 1 tablespoon tomato paste
- 6 cups low-sodium chicken broth
- 2 cans (15 oz each) cannellini beans drained and rinsed
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon smoked paprika
- 1 bunch lacinato kale stems removed, leaves chopped
- 1 tablespoon lemon juice
- 1/4 teaspoon black pepper
- 1/3 cup grated Parmesan optional
Equipment
- Large Dutch oven or soup pot
- Wooden spoon
- Ladle
Instructions
- Heat a Dutch oven over medium-high. Add sausage and break it into small pieces. Cook until browned and no longer pink, reaching 160°F for ground pork; drain excess fat if needed.
- Add onion and carrots with a splash of broth if the pot is dry. Cook 5 to 7 minutes until beginning to soften. Stir in garlic and tomato paste for 30 seconds.
- Pour in broth, beans, Italian seasoning, paprika and pepper. Bring to a boil, then lower to a steady simmer for 15 minutes.
- Stir in chopped kale and simmer 5 to 8 minutes until tender but still green. Add lemon juice and taste the broth; adjust salt only after tasting.
- Ladle into bowls and finish with Parmesan if desired. Offer crusty bread or extra lemon at the table.
Nutrition
Serving: 1bowlCalories: 380kcalCarbohydrates: 34gProtein: 23gFat: 17gSodium: 890mgFiber: 8g
Video
Notes
Food safety: Brown ground pork sausage to 160°F (71°C). Poultry sausage must reach 165°F (74°C).
Allergens: Parmesan contains milk; omit for dairy-free bowls. Check broth and sausage labels for allergens and sodium.
Nutrition: Approximate per bowl; brands alter sodium.
Cost: Estimated US$12 for the pot: sausage US$4.50, beans US$2, kale US$2, broth US$1.50, vegetables and seasonings US$2.
Video: Food Network demonstrates a related preparation. Food Network's version is a hearty stew. This soup uses canned beans, broth and a shorter simmer for a practical weeknight bowl.
