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Sausage, White Bean and Kale Soup

Featured in the Honolulu Star-Advertiser on June 6, 2012.

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Ingredients:

Sausage, White Bean and Kale Soup

  • 1.5-pounds lean turkey sausage (Italian or spicy in flavor), casings removed
  • 1 cup yellow onion, chopped
  • 2 cloves garlic, peeled and minced
  • 6 cups low-sodium chicken broth
  • 4 cups Kale, stems removed and chopped
  • 2 cans (15.5-ounces) white beans (Cannellini beans, Great Northern Beans or Navy Beans) including liquid
  • Kosher salt and black pepper to taste

Directions:

  1. In a large non-stick pot, over medium heat cook the sausage, onions and garlic until the sausage is browned and crumbly (about 6 minutes).
  2. Drain the fat from the pot and add the broth, kale and beans and season with salt and pepper, to taste.
  3. Bring the soup to a boil, reduce heat and simmer until kale is tender, about 20 minutes.

Makes 10 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
230 calories, 6 g fat, 1.5 g saturated fat, 50 mg cholesterol, 700 mg sodium, 24 g carbohydrate, 5 g fiber, 1 g sugar, 21 g protein

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