120-ounce package precooked, all-natural Italian chicken or turkey sausagesliced diagonally
1cupchopped red onion
1stalkcelery with leavessliced
2clovesgarlicminced
5cupslow-sodium stock or broth (chicken, beef, or a mixture)
1 1/2cupspeeled, cubed potatoes (about 2 small potatoes)
1cuppeeled, chopped carrots
1smallfennel bulb,chopped – about 7 ounces
1/2teaspoondried fennel seed
2teaspoonsItalian seasoning
4cupsthinly sliced green cabbage
3cupsthinly sliced kale leavestough center stems removed
115-ounce cancannellini beansrinsed and drained
114.5-ounce candiced tomatoes in juice
1/2cupfreshly grated Parmesan cheesefor garnish
1/4cupsliced 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 46mg15%
Sodium 603mg25%
Total Carbohydrates 21g7%
Dietary Fiber 5g20%
Protein 15g30%
* Percent Daily Values are based on a 2000 calorie diet.