White Bean Soup with Sausage and Kale
Serve this hearty high-fiber bean soup recipe for dinner on chilly evenings.
Ingredients
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12 ounces fresh mild Italian sausage links, sliced 1/2 inch thick
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1/4 cup water
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1 medium onion, chopped (1/2 cup)
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1 teaspoon bottled minced garlic
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1 tablespoon cooking oil
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2 15-ounce cans white kidney (cannellini) beans, rinsed and drained
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2 14 ounce cans reduced-sodium chicken broth
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1 14-1/2 ounce can diced tomatoes with basil, oregano and garlic, undrained
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4 cups coarsely chopped kale or spinach
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Ground pepper
Directions
1.
Combine sliced sausage and water in a large skillet. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until sausage is no longer pink. Uncover and cook about 5 minutes more or until sausage is browned, stirring frequently. Remove sausage with a slotted spoon; set aside.
2.
Meanwhile, cook onion and garlic in hot oil in a large saucepan about 5 minutes or until onion is tender. Stir in beans, broth, and undrained tomatoes. Cover and bring to boiling; reduce heat. Simmer, covered, for 5 minutes.
3.
Stir in cooked sausage and kale or spinach. Simmer, uncovered, about 3 minutes more or until kale or spinach is tender. Season to taste with pepper. Makes 5 servings.
Nutrition information
Calories 394, Total Fat 19 g, Saturated Fat 7 g, Cholesterol 46 mg, Sodium 1510 mg, Carbohydrate 38 g, Fiber 10 g, Protein 25 g. Daily Values: Vitamin A 0%, Vitamin C 120%, Calcium 18%, Iron 25%.
Percent Daily Values are based on a 2,000 calorie diet
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Recommended Recipe:
Mediterranean Kale & White Bean Soup with Sausage
This garlicky soup is a snap to pull together, and most of the ingredients are basic pantry staples. The whole thing is ready in about an hour, but the soup's complex flavors belie the quick cooking time. You can serve it as soon as the kale is tender, but letting it sit for an hour and then reheating gently makes it even better (wait to add the lemon until just before serving). Crusty cheese toasts make an excellent accompaniment.
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