White Bean Soup with Sausage and Kale

Serve this hearty high-fiber bean soup recipe for dinner on chilly evenings.

25 users rated this recipe an average rating of 4.0
  • Makes: 5 servings
  • Start to Finish: 30 mins
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White Bean Soup with Sausage and Kale
ounces fresh mild Italian sausage links, sliced 1/2 inch thick
cup water
medium onion, chopped (1/2 cup)
teaspoon bottled minced garlic
tablespoon cooking oil
15 ounce can white kidney (cannellini) beans, rinsed and drained
14 ounce can reduced-sodium chicken broth
14 1/2 ounce can diced tomatoes with basil, oregano and garlic, undrained
cups coarsely chopped kale or spinach
Ground pepper
  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)
    Per serving:
  • 394 kcal cal.,
  • 19 g fat
  • (7 g sat. fat,
  • 46 mg chol.,
  • 1510 mg sodium,
  • 38 g carb.,
  • 10 g fiber,
  • 25 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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