Kale and White Bean Soup with Chicken Sausage
 
Prep time
Cook time
Total time
 
A hearty, veggie-packed soup that's best enjoyed with Parmesan cheese & croutons (yay!).
Author:
Recipe type: soup
Cuisine: Italian
Serves: 6 servings
Ingredients
  • 3 Tbsp olive oil
  • 1 12-oz package pre-cooked chicken sausages (I used Fork in the Road Spicy Heirloom Pepper - it's spicy!)
  • 1 small onion, chopped
  • 3 carrots, diced
  • 1 tsp thyme
  • 1 tsp oregano
  • 2 cloves garlic, finely chopped
  • 1 9-oz bag of fresh chopped kale (I used the Earthbound Farm Blend Me mix)
  • 1 10-oz package frozen butternut squash cubes (I used Earthbound Farm)
  • 1 14-oz can (or Tetra-Pak) white beans, drained and rinsed
  • 4 cups veggie broth
  • 2 cups water
  • Red pepper flakes (optional)
  • Croutons or toasted baguette for serving
  • Freshly grated Parmesan cheese for serving
Instructions
  1. Heat 1 Tbsp oil in a medium-sized heavy bottomed pot over medium heat.
  2. Slice sausages and add to the pot. Cook, stirring once or twice, until somewhat browned - about 5 minutes.
  3. Remove sausages to a plate, then add remaining oil, chopped onion and carrot to the pot.
  4. Stir frequently until veggies have softened slightly, about 5-7 minutes.
  5. Add the oregano, thyme and garlic and stir 1 minute.
  6. Stir in the kale and squash cubes and cook 1 minute.
  7. Add the broth, water, beans & cooked sausage and stir to combine.
  8. Let simmer over medium-low heat for 10-15 minutes, then reduce to low heat and cook an additional 15-20 minutes or until veggies are soft.
  9. Season with red pepper flakes (if you're not using a spicy sausage) and salt if necessary.
  10. Serve with crostini, croutons and/or Parmesan cheese.
Notes
To make this soup vegetarian, simply leave out the sausage. To make vegan, squeeze in lemon at the end instead of sprinkling on Parmesan cheese.
Recipe by Eating Made Easy at https://eating-made-easy.com/kale-and-white-bean-soup-with-chicken-sausage/