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By entertainingwithbeth.com
White Bean Soup with Sausage and Kale
10 steps
Prep:1hCook:30min
This White Bean Soup with Sausage and Kale is one of my favorite fall soup recipes for easy entertaining. 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: Thu, 28 Jan 2021 19:16:44 GMT
Nutrition balance score
Great
Glycemic Index
45
Low
Glycemic Load
14
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
separated
1 ½ cuponion
chopped
½ cupcelery
diced
salt
to taste
pepper
to taste
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 grillpan. 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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