Italian Sausage, White Bean, and Kale Soup

Name: Italian Sausage, White Bean, and Kale Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 lb 98% lean ground chicken; 1 lb Wegmans Italian Classics Mild Poultry Italian Sausage, casings removed; 10 cups chopped kale; 8 cups Swanson Chicken Cooking Stock, Unsalted; 2 .5 oz cans cannellini beans, drained; 1 1/2 cups half and half; 1 large onion, chopped; 2 medium carrots, chopped; 2 ribs celery, chopped; 4 cloves garlic, minced; 1/2 tbsp olive oil; 1 talk fresh Rosemary; 2 bay leaves; 1 tsp salt; 1/2 tsp red pepper flakes; 1/4 tsp black pepper

User Reviews

3.8

15 reviews

Good

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings
8 servings
Calories
359 kcal
Course
Main Course, Soup
Cuisine
Italian, American

Italian Sausage, White Bean, and Kale Soup

Iris Warren

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This delightful recipe is easy to follow and perfect for any occasion.

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Ingredients

Servings

1 lb 98% lean ground chicken
1 lb Wegmans Italian Classics Mild Poultry Italian Sausage, casings removed
10 cups chopped kale (140 grams)
8 cups Swanson Chicken Cooking Stock, Unsalted (64 fl oz)
2 .5 oz cans cannellini beans, drained
1 1/2 cups half and half (12 fl oz)
1 large onion, chopped (315 grams)
2 medium carrots, chopped (100 grams)
2 ribs celery, chopped (70 grams)
4 cloves garlic, minced (16 grams)
1/2 tbsp olive oil (7 grams)
1 talk fresh Rosemary
2 bay leaves
1 tsp salt (or to taste)
1/2 tsp red pepper flakes
1/4 tsp black pepper

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Instructions

In a large pot like this, heat olive oil over medium high heat. Once oil is shimmering, add ground chicken and sausage. Cook, breaking apart with a spatula for 5-7 minutes or until cooked through. Drain any excess fat from the pot, or blot it up with a paper towel.
Add carrots, celery, onion, garlic, and half the salt. Continue to cook for another 2-3 minutes, stirring frequently, until onions and garlic are tender.
Add chicken stock, cannellini beans, red pepper flakes, black pepper, and remaining salt. Stir, scraping up any browned bits from the bottom of the pot, then add rosemary stalk and bay leaves.
Lower heat to a simmer, then cover and simmer for 15-20 minutes. The carrots should be fork tender at this point. If they're not, simmer for a bit longer.
Remove pot from heat and allow to cool for about 5 minutes. During this time, remove the rosemary stalk and bay leaves from the broth. Add half and half and kale to the pot, then stir to combine.
Serve with fresh grated parmesan cheese, lemon zest, and bread, if desired (not included in nutrition info).

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Nutrition Information

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Serving 536grams Calories 359kcal (18%) Carbohydrates 26g (9%) Protein 39g (78%) Fat 11g (17%) Cholesterol 83mg (28%) Sodium 794mg (33%) Potassium 719mg (21%) Fiber 5g (20%) Sugar 6g (12%)