White Bean, Sausage & Kale Soup
This hearty white bean, sausage and kale soup is packed with protein and fiber and makes a satisfying, nutrient-dense meal. Cannellini beans, potatoes and kale simmer with Italian sausage in a flavorful broth for an easy, comforting soup.
Course: Main Course, Side Dish
Cuisine: Mediterranean
Keyword: gluten free, high fiber
- 1 tablespoon olive oil
- 1/2 yellow onion thinly sliced
- 3 cloves garlic thinly sliced
- 1 pound ground Italian sausage
- 1/2 to 1 teaspoon smoked paprika
- 5 cups bone broth
- 2 15-ounce cans cannellini beans
- 2 medium potatoes diced
- 2 stalks kale ribs removed and chopped
- 1/2 teaspoon salt more or less to taste
- Freshly ground black pepper to taste
- Lemon juice to taste
Heat the olive oil over medium-high heat. Add the onion and garlic and sauté for about 10 minutes, or until very soft and fragrant.
Add the sausage and cook until browned. Drain any excess grease.
Add the smoked paprika and sauté for 1 minute.
Purée 2 cups of the bone broth with 1 can of drained cannellini beans until smooth.
Add the remaining broth to the pot, a little at a time. Add the puréed bean mixture and potatoes. Bring to a simmer over low heat and cook for 10–15 minutes, or until the potatoes are tender.
Add the kale and remaining cannellini beans. Simmer for another 5–10 minutes.
Season with salt, freshly ground black pepper and lemon juice to taste.
Nutrition Facts
Per serving:
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Calories: 555
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Protein: 36 g
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Carbohydrates: 42 g
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Fiber: 9 g
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Fat: 27 g