White Bean Soup with Sausage and Kale Recipe

Name: White Bean Soup with Sausage and Kale Recipe
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: Italian
Ingredients: 2 tbsp (30ml) olive oil, separated; 1 ½ cup (225g) onion, chopped; ½ cup (75g) celery, diced; salt and pepper to taste; 2 (15-oz) cans of cannellini beans (844g) drained and rinsed; 4 cups (950ml) chicken broth, NOT low sodium; 5 sprigs of fresh rosemary; 4 Sweet Italian Sausage Links, casings removed; 2 large leaves of kale, stems removed, leaves roughly chopped; ¼ cup (22g) freshly grated parmesan; 4 slices sourdough bread; 4 slices provolone cheese; 2 tbsp (30ml) butter, melted

10 steps

Prep:1hCook:30min

A delicious and filling dinner soup. Pair it with my parmesan-encrusted grilled cheese sandwiches and you'll have one winner of a dinner! You can also make the soup base ahead of time then reheat it when ready to serve. At the last-minute add the sausage and kale.

Updated at: Sat, 23 Nov 2024 22:04:20 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories441.2 kcal (22%)

Total Fat21.9 g (31%)

Carbs30.7 g (12%)

Sugars4.3 g (5%)

Protein28.2 g (56%)

Sodium1493.6 mg (75%)

Fiber8.8 g (31%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

30mlolive oil

1 ½ cuponion

½ cupcelery

844gcannellini beans

cans, drained and rinsed

950mlchicken broth

NOT low sodium

5 sprigsfresh rosemary

4Sweet Italian Sausage Links

casings removed

2 leaveskale

stems removed, leaves roughly chopped

¼ cupparmesan

freshly grated

4slices sourdough bread

4slices provolone cheese

30mlbutter

melted

Instructions

Step 1

In a large Dutch oven heat 1 tbsp (15ml) of the olive oil. Then add the onion and the celery and cook on medium heat until they are fragrant and tender.

Step 2

Add the beans and the broth and the 5 rosemary sprigs. Simmer covered for 10 minutes.

Step 3

Meanwhile, heat a large non-stick skillet add 1 tbsp of olive oil. Cook the sausage and break it into bite-sized chunks. Allowing it to brown on all sides and cook through. Remove sausage with a slotted spoon and transfer to a plate lined with a paper towel.

Step 4

Transfer the soup to a blender and puree until smooth. Transfer back to a cleaned-out Dutch oven and keep warm on a low flame.

Step 5

Season soup to taste with salt and pepper. Add sausage and kale. Stir until sausage is warmed through and kale is wilted. Keep warm on a low flame while you grill the sandwiches.

Step 6

Heat a large non-stick skillet or grill pan. Spray lightly with cooking spray.

Step 7

Brush one side of each slice of bread, with butter. The top with freshly grated parmesan cheese, pat the cheese down and press into bread so it sticks a bit.

Step 8

Place cheesy side of bread on a non-stick pan or a griddle, add 2 slices of provolone cheese, top with the second slice of cheesy bread. Parmesan cheese side up.

Step 9

Grill on each side until parmesan is set and toasted and cheese inside the sandwich has milted. Remove from grill and slice sandwich in half on the diagonal.

Step 10

Serve with the soup!

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