Kale, Bean and Italian Sausage Soup
| Servings |
| 10people |
|
|
Ingredients
- 1(20-ounce) package precooked, all-natural Italian chicken or turkey sausage, sliced diagonally
- 1cup chopped red onion
- 1 stalk celery with leaves, sliced
- 2 cloves garlic, minced
- 5cups low-sodium stock or brothchicken, beef, or a mixture
- 1 1/2cups peeled, cubed potatoesabout 2 small potatoes
- 1cup peeled, chopped carrots
- 1 small fennel bulb, choppedabout 7 ounces
- 1/2 teaspoon dried fennel seed
- 2teaspoons Italian seasoning
- 4cups thinly sliced green cabbage
- 3cups thinly sliced kale leaves, tough center stems removed
- 1(15-ounce) can cannellini beans, rinsed and drained
- 1(14.5-ounce) can diced tomates in juice
- 1/2cup freshly grated Parmesan cheese, for garnish
- 1/4cup sliced fresh basil leavesoptional
Instructions
- Brown sausage in a Dutch oven or large saucepan for 5 minutes. Add onion, celery, and garlic and sauté for 5 minutes more. Drain any fat from pot. Add stock or broth, potatoes, carrots, fennel, fennel seed, Italian seasoning, and salt and pepper to taste. Bring to a boil, reduce heat, and simmer, covered, for 35-40 minutes or until vegetables are nearly tender.
- Stir in cabbage, kale, beans, and tomatoes. Return to a boil, reduce heat, and simmer 10-15 minutes more. Ladle into bowls and serve with grated Parmesan cheese and fresh basil, if using.
Recipe Notes
Nutrition Facts
Kale, Bean and Italian Sausage Soup
Amount Per Serving
Calories 293
% Daily Value*
Cholesterol 46mg
15%
Sodium 603mg
25%
Total Carbohydrates 21g
7%
Dietary Fiber 5g
20%
* Percent Daily Values are based on a 2000 calorie diet.
Per serving: 293 cal, 53% fat cal, 18g fat, 6g sat fat, 46mg chol, 15g protien, 21g carb, 5g fiber, 603mg sodium
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