Description
This Tuscan white bean and sausage soup is perfect for a quick, cozy and healthy dinner that’s ready in 40 minutes.
Ingredients
Scale
- 3/4 lb Italian sausage (casing removed)
- 1 tsp extra virgin olive oil
- 5 small carrots, chopped
- 1 medium yellow onion, chopped
- 4 cloves garlic, grated
- 1 can cannellini beans (360ml)
- 3/4 to 1 tsp kosher salt (depending on broth used)
- 1/2 tsp red pepper flakes (optional)
- 5 cups parmesan broth (or chicken broth)
- 1/2 bunch lacinato kale, stem removed and roughly chopped
- 2 tsps fresh lemon juice
Instructions
- Heat a large dutch oven over medium heat. Once hot, toss in the sausage and cook, breaking it apart, until browned and cooked through, about seven to eight minutes. Remove and set aside on a plate lined with paper towel.
- Drizzle in the oil if needed. Add the carrots and onion and sauté for eight to ten minutes, until softened. Stir in the garlic and cook until just fragrant, about 30 seconds, adjusting the heat as needed to avoid burning.
- Add in the beans, salt and red pepper flakes if using and stir for 30 seconds.
- Pour in the broth and return the sausage to the pot and add the kale. Bring to a boil and then reduce the heat, cover and simmer for ten minutes.
- Stir in the lemon juice. Season with salt and pepper.
- Divide into bowls and top with extra finely grated fresh parmesan. Enjoy!
