120-ounce package precooked, all-natural Italian chicken or turkey sausagesliced diagonally
1cupchopped red onion
1stalkcelery with leavessliced
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
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
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.
Kale, Bean, and Italian Sausage Soup
Amount Per Serving
% Daily Value*
Total Carbohydrates 21g7%
Dietary Fiber 5g20%
* Percent Daily Values are based on a 2000 calorie diet.