Directions
This White Bean and Spicy Sausage Soup is really delicious and it can be made in a single skillet for easy clean up. It freezes well so you can make larger batches for even easier weekday meals.
Ingredients:
3 T. olive oil
2 stalks celery, cleaned and finely chopped
2 large carrots, peeled and finely chopped
1 small white onion, finely chopped
3 cloves garlic, peeled and finely chopped
1 pound bulk spicy pork sausage, crumbled
3 c. chicken or vegetable stock
2 t. oregano, dried
2 t. rosemary, dried
1 t. crushed red pepper flakes
2 cans (15 oz.) cannellini beans, drained and rinsed
1 can (15 oz.) cannellini beans, pureed with liquid from can
3 large kale leaves, tough stems removed and cut into bite-sized pieces
Salt and pepper, to taste
Garnish
¼ c. fresh parsley, chopped
Parmesan cheese, shaved
Steps
1 Done | Let's start making this delicious soup!In a heavy bottomed pan, heat olive oil over medium-high heat. Add celery, carrots, onions, and garlic to pan and sauté until tender. |
2 Done | Add crumbled bulk pork sausage to skillet and cook until no longer pink inside. Carefully drain excess fat from the pan before adding chicken or vegetable stock. Bring to a boil, and then reduce heat to medium-low. Add oregano, rosemary and crushed red pepper flakes. |
3 Done | Add whole and pureed white beans to skillet. Cover and simmer for 20-25 minutes, stirring occasionally. Add kale and simmer another 15-20 minutes. If soup is too thick, add more stock to thin. If it is too thin, continue cooking until desired consistency is reached. |
4 Done | Garnish with chopped fresh parsley and shaved Parmesan cheese and serve with crusty Italian bread. |
