Ingredients and Weight:
- 1 pound ground pork breakfast sausage
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 4 cups low-sodium chicken broth
- 1 (28-ounce) can crushed tomatoes
- 1 pound kale, chopped
- 1 (15-ounce) can small white beans, drained and rinsed
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes
- 1 cup grated Parmesan cheese, for serving
Preparation Time:
15 minutes
Cooking Time:
45 minutes
Difficulty Level:
2
Preparation Method Steps:
- In a large pot, brown the sausage over medium-high heat, breaking it into small pieces as it cooks.
- Add the olive oil, onion, and garlic to the pot. Cook until the onion is softened, about 5 minutes.
- Stir in the cannellini beans, chicken broth, crushed tomatoes, kale, white beans, oregano, thyme, and crushed red pepper flakes. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the kale is tender.
- Serve hot, garnished with Parmesan cheese.
Nutritional Information:
- Calories: 320
- Protein: 22g
- Fat: 15g
- Carbohydrates: 35g
- Fiber: 10g
Dish Characteristics:
- Hearty and flavorful
- Comforting and warm
- Rich in protein and vegetables
- Ideal for a cold winter night
User Comments:
- "This soup is absolutely delicious! The flavors are perfect and it's so easy to make."
- "I love the combination of the sausage and kale. It's a great way to get your veggies in."
- "This soup is a must-try! It's definitely going to be a regular in my kitchen."
Special Precautions and Tips:
- If you don't have ground pork breakfast sausage, you can substitute ground chicken or turkey.
- To make the soup vegetarian, omit the sausage and use vegetable broth instead of chicken broth.
- If you don't have kale, you can substitute spinach or collard greens.
- To make the soup spicier, add more crushed red pepper flakes to taste.
- This soup can be stored in the refrigerator for up to 5 days.
