SAUSAGE, KALE & WHITE BEAN SOUP WITH TOMATOES
SERVES 6 • PREP TIME: 15 MIN • COOK TIME: 30 MIN
calories per serving: 262
Fat 14 g • Cholesterol 34 mg • Sodium 986 mg • Carbohydrates 19 g • Fiber 6 g • Sugar 4 g • Protein 15 g
INGREDIENTS
2 cups – canned cannellini beans (drained and rinsed)
5 cups – Ontario greenhouse vine-ripened tomatoes
2 cups – kale (chopped and stemmed)
1/4 tsp – salt
1/4 tsp – freshly ground pepper
2 tbsp – fresh parsley (chopped)
Parmesan cheese (freshly grated)
2 tbsp – extra virgin olive oil
3 – Italian sausages (sliced 1–inch thick)
1 – small onion (chopped)
1 – carrot (peeled and chopped)
2 cloves – garlic (minced)
2 tbsp – fresh sage (chopped)
8 cups – no salt added chicken broth
directions
Heat olive oil in a Dutch oven or large saucepan set over medium heat. Add sausage and let cook until golden brown, about 5 to 8 minutes. Add onion, carrot, garlic and sage; continue to cook for 3 to 4 minutes or until softened.
Add broth and beans and bring to boil. Add tomatoes and simmer for 20 to 25 minutes. Stir in kale and continue to cook for 5 to 6 minutes or until soft and tender. Season with salt and pepper. Stir in parsley. Serve with Parmesan and crusty bread.