Kale, Bean and Italian Sausage SoupLisa Turner | Delicious Living
- Serves: 10 people
- Calories per serving: 293
Stores well in the fridge for easy reheating. if you use a slow cooker, toss everything together except the cabbage, kale, beans and tomatoes; add those during the last 30-45 minutes of cooking. Serve with rustic bread and hot cranberry-grape juice laced with nutmeg.
- Brown sausage in a Dutch oven or large saucepan for 5 minutes. Add onion, celery, and garlic and sauté for 5 minutes more. Drain any fat from pot. Add stock or broth, potatoes, carrots, fennel, fennel seed, Italian seasoning, and salt and pepper to taste. Bring to a boil, reduce heat, and simmer, covered, for 35-40 minutes or until vegetables are nearly tender.
- Stir in cabbage, kale, beans, and tomatoes. Return to a boil, reduce heat, and simmer 10-15 minutes more. Ladle into bowls and serve with grated Parmesan cheese and fresh basil, if using.
Per serving: 293 cal, 53% fat cal, 18g fat, 6g sat fat, 46mg chol, 15g protien, 21g carb, 5g fiber, 603mg sodium