Name: Sausage, Kale and White Bean Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 7 bowls of soup
Cuisine: Italian
Ingredients: 2 Tbsp olive oil; 1 lb Raw Johnsonville brats Original Sausages, sliced into 1/2" thick rings*; 1 medium onion, finely chopped; 1 large or 2 medium ripe tomatoes, diced; 2 medium carrots, sliced into rings; 1 large garlic clove, minced; 1 can, 15 oz white beans with their juice; 8 cups low-sodium chicken broth/stock; 4 medium kale leaves, ribs removed and coarsely chopped; Salt and Pepper to Taste; Grated parmesan to garnish and serve

Instructions

4 steps

Brown the sausage – Heat a large heavy bottomed pot over med/high heat and add 2 Tbsp olive oil. Slice sausages and add to hot oil and saute 5 minutes or until golden brown.

5 min

Sauté veggies – Add diced onions and sauté another 3 minutes. Add carrots and tomatoes, and sauté another 5 minutes until softened.

Add garlic and stir until fragrant (1 min), then add 8 cups of chicken broth and bring to a boil.

1 min

Stir in beans and kale and cook until kale is tender (5 min). Season to taste with salt and pepper (I added 1 1/2 tsp salt and 1/4 tsp pepper), then remove from heat. Serve garnished with Parmesan cheese.

5 min

Progress

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