Tuscan White Bean, Sausage, and Kale Soup

TUSCAN WHITE BEAN, SAUSAGE, AND KALE SOUP

Serves 4

Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes

Ingredients:

1 tsp. olive oil
1 pound bulk Tuscan-style sausage
½ yellow onion, diced
6 cups organic chicken bone broth
½ cup sun-dried tomatoes, roughly chopped
½ cup roasted red peppers, roughly chopped
1 (15 ounce can) white beans, drained and rinsed
½ tsp. sea salt
½ tsp. fresh ground black pepper
½ tsp. dried Italian seasoning
2 cups lacinato kale, roughly chopped
¼ cup Parmesan cheese, shaved, to serve

Directions:

1. Add olive oil to a large dutch oven pot over medium heat.
2. Add sausage (remove from casings, if needed) and use a wooden spatula to crumble into bite size pieces. Cook sausage for 6 minutes. Add onion and cook an additional 5 minutes, stirring frequently.
3. Add bone broth, sun-dried tomatoes, roasted red peppers, white beans, sea salt, black pepper, and Italian seasoning to pot. Bring soup to a boil, reduce heat to a low simmer, and cook for 15 minutes, stirring frequently.
4. Add chopped kale to soup and cook until wilted, about 2-3 minutes.
5. Serve soup and garnish with freshly shaved Parmesan cheese, if desired. Enjoy!

NOTES:

-If you don’t want to use kale, or don’t have it – skip it. You can also swap with chopped collard greens or Swiss chard.
-Use Tuscan-style or Italian-style sausage of choice. Feel free to use chicken sausage, if you’d prefer!
-This soup tastes heavenly leftover, as all the flavors have melded together even more. Simply store leftover soup in an airtight glass container in the refrigerator for up to 5 days. You can also freeze soup for up to 5 months.