Made with savory sausage and white beans from the pantry, this soup is hearty enough to work as a main course.
|Serving size:||1 1/2 cups|
|Prep time:||15 minutes|
|Cook time:||30 minutes|
|Total time:||45 minutes|
Large pot with lid
Measuring cups and spoons
1/2 pound ground Italian sausage
1 yellow onion, diced
2 cloves garlic, minced OR 2 teaspoons garlic powder
1 15 ounce can no salt added white (great northern, cannellini) beans
1/2 teaspoon paprika
3 cups low-sodium chicken broth
1 cup water
2 cups low-fat milk
1 pound red potatoes, sliced
1/2 pound kale, chopped
1 pinch red pepper flakes (optional)
1/4 teaspoon black pepper
1/8 teaspoon salt
- Before you begin, wash your hands, surfaces, utensils, tops of cans, and vegetables.
- Add the sausage to a large soup pot and cook stirring occasionally over medium heat until browned, about 8-10 minutes. Break sausage up into small pieces as it cooks. The fat from the sausage should keep the sausage from sticking. If sausage begins to stick to the bottom of the pot, add a dash of oil.
- Add the onion and garlic to the pot and cook, stirring occasionally, until the onions are softened. The onions and garlic cooking should help melt any brown bits on bottom of pot.
- Drain and rinse beans in a colander. Add the beans, paprika, chicken broth, water, and milk to the pot. Place a lid on the pot and bring to a simmer on medium heat.
- Add the potatoes to the pot along with the kale. Stir soup to wilt kale into the soup. Once kale is starting to wilt, cover soup and allow to simmer for 15 minutes, or until potatoes are tender.
- Season to taste and season with red pepper flakes, black pepper, and salt.
- Don’t have any white beans on hand? You can substitute any kind of canned beans you have in your pantry.
- Have extra sausage in your freezer? This recipe works well with both link and ground sausage.