Italian Turkey Sausage, White Bean and Kale Soup
Cheesy Sun-Dried Tomato Beer Bread
December 22, 2018
Sweet Potato Toasts with Avocado and Egg
January 7, 2019
During the winter I could eat soup for dinner just about every day. With Italian turkey sausage and cannellini beans, this hearty and comforting soup recipe will warm you from the inside out.
Serve with toasted slices of my Cheesy Sun-Dried Tomato Beer Bread. My favorite way to enjoy this meal as of late is snuggled into my comfy sweat pants and fuzzy slippers in front of the fire with Nathan. What’s your favorite comforting meal on a cold night?
Italian Turkey Sausage, White Bean and Kale Soup
Ingredients
- 1 tablespoon olive oil
- 1 lb. mild Italian turkey sausage
- 1 medium-size yellow onion, chopped
- 2 medium carrots, chopped
- 1 stalk celery, chopped
- 3 cloves garlic, chopped
- 1 tablespoon chopped fresh rosemary (or use 1 teaspoon dried rosemary)
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1 (32-oz.) carton reduced-sodium chicken broth
- 1 (14.5-oz.) can no-salt-added diced tomatoes with basil, garlic, and oregano
- 3 (15-oz.) cans cannellini beans, drained and rinsed
- 6 oz. curly kale, coarsely chopped (about 6 cups)
Instructions
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Heat oil in a large stock pot over medium-high heat. Add sausage, and cook, stirring to crumble, about 7 minutes or until sausage is done. Remove sausage with a slotted spoon and drain on a paper towel-lined plate.
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Add onion, carrots, and celery to drippings in pan, and reduce heat to medium. Sauté vegetables 5 minutes or until tender. Add garlic and rosemary, and cook 30 seconds longer.
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Add chicken broth, tomatoes, 2 cans of beans, and the sausage stirring to combine. Bring to a boil. Reduce heat and simmer 10 minutes. Meanwhile, mash remaining beans with a fork.
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Stir mashed beans and kale into soup, and cool 10 minutes longer or until kale is tender.
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