Kale and Bean Soup with Turkey Sausage

A nice way to use kale in this hearty turkey sausage and bean soup.

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Yield4
Prep Time (mins)
  • Ingredients
  • Nutrition
  • 4 links Al fresco chipotle chorizo turkey sausage - cut in half lengthwise, then 1
  • 4 tsp Dr. Sears' Zone Extra Virgin Olive Oil
  • 4 cloves Garlic – pressed
  • 2 cups Onion - chopped
  • 1 cups Mushrooms - chopped
  • 4 cups Fresh Kale chopped
  • 4 cups Kitchen Basics unsalted chicken stock
  • 1 (15 oz) can Cannellini beans canned - (or any other cooked beans)
  • 1 (14.5 oz) can Diced tomatoes - (or 1 1/2 cups fresh)
  • 1 tsp Dried thyme
  • 1 tsp Dried rosemary
  • 1 tsp Dried parsley
  • Salt and pepper to taste
Serving Size 352
Total Fat 12g
Carbohydrates 36g
Fiber 9g
Protein 28g

Instructions

  1. Slice sausage into half-moon, bite-sized slices.
  2. In a large pot, heat olive oil. Add garlic, onion, and mushrooms. Sauté these ingredients until soft.
  3. Add kale and sauté until wilted.
  4. Add 3 cups of the broth, sliced sausage, and 1 cup of beans, tomatoes, herbs, salt and pepper. Simmer 5 to 10 minutes.
  5. Use a blender to mix the remaining beans and broth until smooth.
  6. Mix into soup to thicken.
  7. Simmer for 15 to 20 minutes.