Yield: 2
Italian Sausage, White Bean, and Kale Soup
With or without the Italian sausage, this hearty soup is loaded with Italian flavors as well as fiber and nutrition.
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Ingredients
- 1 tbsp olive oil
- 1/3 lb plant based sausage
- 1 /2 clove garlic, minced
- 1.5 cups vegetable broth
- 1/2 cup water
- 6 oz tomatoes, diced
- 1/2 cup baby kale, chopped
- 1/2 tsp italian seasoning
- 1/2 tsp salt
- black pepper, to taste
- 2/3 cup navy beans, canned, drained and rinsed
- 1/4 carrot, diced
- 1/4 white onion, diced
- 1/2 celery rib, diced
Instructions
- In a large saucepan over medium-high heat, heat the olive oil until it’s hot but not smoking. Add the sausage, crumble, and cook according to the package directions.
- Add the onion, celery, and carrots 3 extra minutes.
- Add the broth, water, kale, Italian seasoning, salt, and a generous amount of black pepper to the pot. Bring to a boil. Cover and simmer until the kale is cooked, about 10 minutes.
- Add the beans to the pot and simmer until the beans are heated through, about 5 minutes.
Notes
STORAGE: Transfer to 2-cup oven-safe glass containers. Allow to cool with the lids off. Refrigerate up to 3 days or freeze up to 3 months.
VARIATION TIP: If you wish to make this plant-based, omit the sausage. For the week 3 meal plan, the sausage is included for extra protein.
Nutrition Information:
Yield:
2Serving Size:
1 gramsAmount Per Serving: Calories: 324Total Fat: 13gSaturated Fat: 2gUnsaturated Fat: 11gSodium: 1523mgCarbohydrates: 30gFiber: 12gSugar: 5gProtein: 22g
