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White Bean Soup with Sausage and Kale
Ingredients
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12
ounces fresh mild Italian sausage links, sliced 1/2 inch thick
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1/4
cup water
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1
medium onion, chopped (1/2 cup)
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1
teaspoon bottled minced garlic
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1
tablespoon cooking oil
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2
15 ounce can white kidney (cannellini) beans, rinsed and drained
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2
14 ounce can reduced-sodium chicken broth
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1
14 1/2 ounce can diced tomatoes with basil, oregano and garlic, undrained
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4
cups coarsely chopped kale or spinach
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Ground pepper
Directions
1. Combine sliced sausage and water in a large skillet. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until sausage is no longer pink. Uncover and cook about 5 minutes more or until sausage is browned, stirring frequently. Remove sausage with a slotted spoon; set aside.
2. Meanwhile, cook onion and garlic in hot oil in a large saucepan about 5 minutes or until onion is tender. Stir in beans, broth, and undrained tomatoes. Cover and bring to boiling; reduce heat. Simmer, covered, for 5 minutes.
3. Stir in cooked sausage and kale or spinach. Simmer, uncovered, about 3 minutes more or until kale or spinach is tender. Season to taste with pepper. Makes 5 servings.
Nutrition Facts
(White Bean Soup with Sausage and Kale)
- Servings Per Recipe 5,
- Calories 394,
- Protein (gm) 25,
- Carbohydrate (gm) 38,
- Fat, total (gm) 19,
- Cholesterol (mg) 46,
- Saturated fat (gm) 7,
- Dietary Fiber, total (gm) 10,
- Vitamin A (IU) 5102,
- Vitamin C (mg) 71,
- Sodium (mg) 1510,
- Calcium (DV %) 182,
- Iron (DV %) 5,
- Percent Daily Values are based on a 2,000 calorie diet
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Made this for a Church Soup Supper and it was a great success. Did not change a thing in the recipe. Put it together at home then heated it up and put the kale in at the Church. Everyone loved it and it's soooo easy!
3/2/2010 07:56:03 AM Report Abuse