Kale, Bean and Italian Sausage Soup

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.

Kale, Bean and Italian Sausage Soup

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Servings

10 people

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Ingredients

• 1 (20-ounce) package precooked, all-natural Italian chicken or turkey sausage, sliced diagonally
• 1 cup chopped red onion
• 1 stalk celery with leaves, sliced
• 2 cloves garlic, minced
• 5 cups low-sodium stock or broth chicken, beef, or a mixture
• 1 1/2 cups peeled, cubed potatoes about 2 small potatoes
• 1 cup peeled, chopped carrots
• 1 small fennel bulb, chopped about 7 ounces
• 1/2 teaspoon dried fennel seed
• 2 teaspoons Italian seasoning
• 4 cups thinly sliced green cabbage
• 3 cups thinly sliced kale leaves, tough center stems removed
• 1 (15-ounce) can cannellini beans, rinsed and drained
• 1 (14.5-ounce) can diced tomates in juice
• 1/2 cup freshly grated Parmesan cheese, for garnish
• 1/4 cup sliced fresh basil leaves optional

Ingredients 1 (20-ounce) package precooked, all-natural Italian chicken or turkey sausage, sliced diagonally 1 cup chopped red onion 1 stalk celery with leaves, sliced 2 cloves garlic, minced 5 cups low-sodium stock or broth chicken, beef, or a mixture 1 1/2 cups peeled, cubed potatoes about 2 small potatoes 1 cup peeled, chopped carrots 1 small fennel bulb, chopped about 7 ounces 1/2 teaspoon dried fennel seed 2 teaspoons Italian seasoning 4 cups thinly sliced green cabbage 3 cups thinly sliced kale leaves, tough center stems removed 1 (15-ounce) can cannellini beans, rinsed and drained 1 (14.5-ounce) can diced tomates in juice 1/2 cup freshly grated Parmesan cheese, for garnish 1/4 cup sliced fresh basil leaves optional

Servings 10 people Print Recipe

Instructions

1. 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.
2. 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.

Recipe Notes

Nutrition Facts

Kale, Bean and Italian Sausage Soup

Amount Per Serving

Calories 293

% Daily Value*

Cholesterol 46mg 15%

Sodium 603mg 25%

Total Carbohydrates 21g 7%

Dietary Fiber 5g 20%

* Percent Daily Values are based on a 2000 calorie diet.

Per serving: 293 cal, 53% fat cal, 18g fat, 6g sat fat, 46mg chol, 15g protien, 21g carb, 5g fiber, 603mg sodium