Kale, Bean, and Italian Sausage Soup
  • 120-ounce package precooked, all-natural Italian chicken or turkey sausagesliced diagonally
  • 1cup chopped red onion
  • 1stalk celery with leavessliced
  • 2cloves garlicminced
  • 5cups low-sodium stock or broth (chicken, beef, or a mixture)
  • 1 1/2cups peeled, cubed potatoes (about 2 small potatoes)
  • 1cup peeled, chopped carrots
  • 1small fennel bulb,chopped – about 7 ounces
  • 1/2teaspoon dried fennel seed
  • 2teaspoons Italian seasoning
  • 4cups thinly sliced green cabbage
  • 3cups thinly sliced kale leavestough center stems removed
  • 115-ounce can cannellini beansrinsed and drained
  • 114.5-ounce can diced tomatoes in juice
  • 1/2cup freshly grated Parmesan cheesefor garnish
  • 1/4cup sliced fresh basil leavesoptional
  1. 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.
  2. 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%
Protein 15g 30%
* 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 protein, 21g carb, 5g fiber, 603mg sodium