Sausage, Kale and White Bean Soup
This Sausage and Kale Soup is a hearty comfort food that comes together in just one pot! The sausages make easy, fuss-free meatballs, and they infuse the soup with great flavor. It's full of veggies and bone broth--great ingredients any time of the year. Mix up a pot of this soup for the perfect
Foto: Natasha's KitchenBahan-bahan
- 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 (or make your own))
- 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
Langkah-langkah
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.
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.
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.
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