Description
This hearty and nutritious Kale Soup is packed with white beans, Italian turkey sausage, and flavorful vegetables. It’s a comforting and satisfying meal perfect for chilly days.
Ingredients
– 4 links uncooked hot Italian turkey sausage (1 pound)
– 1 tablespoon extra-virgin olive oil
– 1 medium yellow onion, chopped
– 4 medium carrots, peeled and cut into 1/2-inch pieces (about 2 cups)
– 2 celery stalks, chopped (about 1 cup)
– 3 garlic cloves, minced (about 1 tablespoon)
– 1/2 teaspoon kosher salt
– 1/2 teaspoon ground black pepper
– 1/2 teaspoon red pepper flakes, plus additional to taste (optional)
– 1 tablespoon white miso paste* (optional)
– 1 Parmesan rind* (optional)
– 2 15-ounce cans white beans, drained and rinsed (I used Great Northern beans)
– 8 cups low-sodium chicken or vegetable broth
– 1 bunch curly or lacinato kale, destemmed and chopped (5-6 cups)
– 1/2 lemon, juiced (about 1 tablespoon)
– Grated Parmesan cheese for serving
Instructions
1. In a large pot, cook the turkey sausage over medium heat, breaking it into pieces until browned. Remove from pot and set aside.
2. Add olive oil to the pot and sauté onion, carrots, and celery until softened, about 5 minutes. Add garlic, salt, pepper, and red pepper flakes, cooking for another minute.
3. Stir in miso paste, Parmesan rind, white beans, broth, and kale. Bring to a simmer and cook for 20 minutes.
4. Add lemon juice and cooked sausage to the pot, simmer for a few more minutes. Serve hot with grated Parmesan on top.
Notes
– For a vegetarian option, omit the turkey sausage and use vegetable broth instead of chicken broth.
– Feel free to add more vegetables like diced tomatoes or potatoes for extra heartiness.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 1100mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 20g
- Cholesterol: 50mg