White Bean Soup with Kale and Turkey Italian Sausage

You can never have too many Mediterranean recipes, so give White Bean Soup with Kale and Turkey Italian Sausage a try. This recipe makes 6 servings with 294 calories, 18g of protein, and 3g of fat each. For $1.2 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. Plenty of people really liked this soup. A mixture of sea-salt, carrot, chicken broth, and a handful of other ingredients are all it takes to make this recipe so flavorful. This recipe from For the Love of Cooking has 663 fans. Winter will be even more special with this recipe. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes. All things considered, we decided this recipe deserves a spoonacular score of 100%. This score is amazing. If you like this recipe, you might also like recipes such as White Bean And Kale Soup With Turkey Sausage, Turkey Sausage, Kale And White Bean Soup, and Italian White Bean and Kale Soup.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 60 minutes

 

Ingredients:

3 cans of white beans, drained & rinsed

1 large carrot, finely diced

5 cups of homemade chicken broth (see link above)

1 clove of garlic, minced

2 links of turkey Italian sausage, cooked, then diced

2 cups of kale, chopped

2 tsp of olive oil

Sea salt and freshly cracked pepper, to taste

1/2 sweet yellow onion, finely diced

Equipment:

dutch oven

pot

immersion blender

bowl

ladle

Cooking instruction summary:

Heat a large Dutch oven over medium heat. Coat with cooking spray then add the turkey Italian sausages. Cook on all sides, until cooked through, about 7-8 minutes in total. Slice the sausages down the center lengthwise then place back into the Dutch oven to cook on each side for another 2-3 minutes. Remove from the Dutch oven and let cool then dice into small bite sized pieces.Add the olive oil to the pot then toss in the onion and carrot. Cook, stirring often, for 5-6 minutes or until tender. Add the garlic and cook, stirring constantly, for 1 minute. Add the chicken stock, white beans, and chopped sausage. Season with sea salt and freshly cracked pepper, to taste. Cover with the lid and let the soup simmer for 45 minutes. Use an immersion blender to blend a little bit of the soup to make it thicker. Add the kale and stir until well combined and let it cook for 1-2 minutes. Ladle into bowls and served topped with Parmesan cheese if desired. Enjoy.

 

Step by step:


1. Heat a large Dutch oven over medium heat. Coat with cooking spray then add the turkey Italian sausages. Cook on all sides, until cooked through, about 7-8 minutes in total. Slice the sausages down the center lengthwise then place back into the Dutch oven to cook on each side for another 2-3 minutes.

2. Remove from the Dutch oven and let cool then dice into small bite sized pieces.

3. Add the olive oil to the pot then toss in the onion and carrot. Cook, stirring often, for 5-6 minutes or until tender.

4. Add the garlic and cook, stirring constantly, for 1 minute.

5. Add the chicken stock, white beans, and chopped sausage. Season with sea salt and freshly cracked pepper, to taste. Cover with the lid and let the soup simmer for 45 minutes. Use an immersion blender to blend a little bit of the soup to make it thicker.

6. Add the kale and stir until well combined and let it cook for 1-2 minutes. Ladle into bowls and served topped with Parmesan cheese if desired. Enjoy.


Nutrition Information:

Quickview
294k Calories
18g Protein
2g Total Fat
51g Carbs
100% Health Score
Limit These
Calories
294k
15%

Fat
2g
4%

  Saturated Fat
0.47g
3%

Carbohydrates
51g
17%

  Sugar
1g
2%

Cholesterol
0.18mg
0%

Sodium
941mg
41%

Get Enough Of These
Protein
18g
36%

Vitamin K
166µg
158%

Vitamin A
4240IU
85%

Manganese
1mg
70%

Vitamin C
42mg
51%

Copper
0.91mg
45%

Fiber
11g
44%

Iron
7mg
41%

Folate
153µg
38%

Potassium
1317mg
38%

Magnesium
126mg
32%

Phosphorus
253mg
25%

Calcium
212mg
21%

Zinc
2mg
19%

Vitamin B1
0.25mg
17%

Vitamin E
2mg
14%

Vitamin B6
0.27mg
14%

Vitamin B2
0.14mg
8%

Vitamin B3
1mg
8%

Selenium
3µg
6%

Vitamin B5
0.49mg
5%

Vitamin B12
0.08µg
1%

covered percent of daily need
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