20-MINUTE SAUSAGE, KALE, AND WHITE BEAN SOUP

There’s nothing better than a wholesome meal that tastes like it took hours to make, when in reality it only took you roughly 20 minutes!

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Main Course, Soup, Soups

Cuisine: American

Keyword: 20 minute soups, Bean soup, Bone broth soup, gluten-free soups, Kale recipes, White bean soup

Servings: servings

Author: Olivia Adriance

Ingredients

1 tablespoon olive oil
1 pound ground sweet or mild Italian sausage, casings removed
1 small onion, diced
3 cloves garlic, minced
2 medium carrots, diced
2 large ribs celery, diced
1 teaspoon Italian seasoning
½ teaspoon red pepper flakes (optional)
4 cups chicken bone broth
(2) 15-ounce cans cannelli beans, drained and rinsed
1 bunch kale, stems removed and leaves chopped (or about 2 cups of pre-cut kale)
¾ teaspoon salt (more to taste)
½ teaspoon black pepper
½ lemon, juiced

Instructions

Heat olive oil in a large pot over medium heat. Cook sausage, breaking into crumbles, until browned, about 5 to 6 minutes. Remove from the pan and set aside.
Next, add onion, garlic, carrots, and celery. Sauté for 5 minutes, until softened. Stir in Italian seasoning, red pepper flakes, and add back the sausage.
Add broth and drained beans. Bring to a simmer, then reduce the heat and cook for 10 minutes.
Stir in the kale and simmer for another 5 minutes until wilted.
Finish with lemon juice and adjust seasonings if needed. Serve hot. Enjoy!

Notes

Like many soups, this one is meal-prep and freezer-friendly! Let it come to room temperature, and transfer to a glass container. Store in the fridge for up to three days or in the freezer for up to three months. Your future self will thank you!

Nutrition