KALE AND CANNELLINI BEAN SOUP RECIPE RECIPES

Name: Sausage, White Bean and Kale Soup
Prep time: 15 min
Total time: 45 min
Yield: 8
Ingredients: 1 tablespoon olive oil; 1/2 lb bulk Italian pork sausage; 2 cups diced onions; 3/4 teaspoon salt; 1 bunch kale, ribs removed, thinly sliced; 3 cloves garlic, finely chopped; 1 can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained; 2 cans (19 oz each) Progresso™ cannellini beans, drained, rinsed; 1 carton (32 oz) Progresso™ unsalted chicken broth; 1/2 cup grated Parmesan cheese

SAUSAGE, WHITE BEAN AND KALE SOUP RECIPE - BETTYCROCKER.C…

Sausage, White Bean and Kale Soup Recipe - BettyCrocker.c… image

This sumptuous soup uses a great combo of pantry staples and fresh ingredients to create a super satisfying meal.

Provided by Betty Crocker Kitchens

Total Time 45 minutes

Prep Time 15 minutes

Yield 8

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1/2 lb bulk Italian pork sausage
2 cups diced onions
3/4 teaspoon salt
1 bunch kale, ribs removed, thinly sliced
3 cloves garlic, finely chopped
1 can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
2 cans (19 oz each) Progresso™ cannellini beans, drained, rinsed
1 carton (32 oz) Progresso™ unsalted chicken broth
1/2 cup grated Parmesan cheese

Steps:

In 6-quart Dutch oven, heat olive oil over medium-high heat. Crumble sausage into hot oil; cook until no longer pink. Transfer with slotted spoon to plate; set aside.
Add onions and salt to Dutch oven; cook 4 to 5 minutes, stirring frequently, until translucent. Stir in kale; cook about 1 minute or until slightly wilted.
Stir in garlic. Stir in tomatoes, beans, broth and sausage; heat to a simmer. Simmer uncovered 5 minutes to combine flavors. Divide among 8 bowls; top with cheese.

Nutrition Facts : Calories 220 , CarbohydrateContent 26 g, CholesterolContent 15 mg, FatContent 1/2 , FiberContent 6 g, ProteinContent 13 g, SaturatedFatContent 2 1/2 g, ServingSize 1 Serving, SodiumContent 880 mg, SugarContent 6 g, TransFatContent 0 g

BLACK BEAN AND KALE SOUP RECIPE | KATIE LEE BIEGEL | FOO…

Black Bean and Kale Soup Recipe | Katie Lee Biegel | Foo… image

Provided by Katie Lee Biegel

Categories main-dish

Total Time 40 minutes

Cook Time 10 minutes

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1 quart low-sodium vegetable broth
Two 15-ounce cans black beans
2 cups frozen chopped kale
Sour cream, shredded cheese and diced avocado, for serving, optional

Steps:

In a Dutch oven, heat the olive oil over medium heat. Add the onion and saute until tender and translucent, 7 to 8 minutes. Stir in the garlic and cook 1 minute. Add the broth, beans (do not drain) and kale. Bring to a low boil, reduce to a simmer, cover and cook until heated through, about 25 minutes.
Serve with sour cream, shredded cheese and diced avocado, if desired.

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