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White Bean Soup with Sausage and Kale

Makes: 5 servings
Start to Finish 30 mins
White Bean Soup with Sausage and Kale
  • 12  ounces  fresh mild Italian sausage links, sliced 1/2 inch thick
  • 1/4  cup  water
  • 1  medium  onion, chopped (1/2 cup)
  • 1  teaspoon  bottled minced garlic
  • 1  tablespoon  cooking oil
  • 2 15  ounce can  white kidney (cannellini) beans, rinsed and drained
  • 2 14  ounce can  reduced-sodium chicken broth
  • 1 14 1/2 ounce can  diced tomatoes with basil, oregano and garlic, undrained
  • 4  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)
  • Servings Per Recipe 5,
  • cal. (kcal) 394,
  • Fat, total (g) 19,
  • chol. (mg) 46,
  • sat. fat (g) 7,
  • carb. (g) 38,
  • fiber (g) 10,
  • pro. (g) 25,
  • vit. A (IU) 5102,
  • vit. C (mg) 71,
  • sodium (mg) 1510,
  • calcium (mg) 182,
  • iron (mg) 5,
  • Percent Daily Values are based on a 2,000 calorie diet

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