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Sausage, White Bean and Kale Soup

  • Prep 15 min
  • Total 45 min
  • Servings 8
  • Save
    479
  • Pinterest
    269
  • Print
    1K
  • Email
    184
  • Facebook
    82

This sumptuous soup uses a great combo of pantry staples and fresh ingredients to create a super satisfying meal. MORE + LESS -

Ingredients

1
tablespoon olive oil
1/2
lb bulk Italian pork sausage
2
cups diced onions
3/4
teaspoon salt
1
bunch kale, ribs removed, thinly sliced
3
cloves garlic, finely chopped
1
can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
2
cans (19 oz each) Progresso™ cannellini beans, drained, rinsed
1
carton (32 oz) Progresso™ unsalted chicken stock
1/2
cup grated Parmesan cheese

Steps

Hide Images
  • 1
    In 6-quart Dutch oven, heat olive oil over medium-high heat. Crumble sausage into hot oil; cook until no longer pink. Transfer with slotted spoon to plate; set aside.
  • 2
    Add onions and salt to Dutch oven; cook 4 to 5 minutes, stirring frequently, until translucent. Stir in kale; cook about 1 minute or until slightly wilted.
  • 3
    Stir in garlic. Stir in tomatoes, beans, stock and sausage; heat to a simmer. Simmer uncovered 5 minutes to combine flavors. Divide among 8 bowls; top with cheese.

Expert Tips

Removing kale ribs makes the greens more tender.

Opting for higher-quality Parmesan adds a tremendous amount of flavor over the pregrated cheese.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
90
% Daily Value
Trans Fat
0g
% Daily Value*:
Vitamin A
110%
110%
Exchanges:
Free
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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