Ingredients
2 tablespoonsextra virgin olive oil
1small onion, diced
2medium carrots, diced
6 ouncesfully cooked Italian chicken sausage, sliced
3cloves garlic, minced
2 tablespoonstomato paste
4 cupslow-sodium chicken or vegetable broth
114-ounce can diced tomatoes, undrained
215-ounce cans cannellini beans, drained and rinsed
1/8 teaspoonred pepper flakes (optional)
2 teaspoonsItalian seasoning blend
1/2 teaspoonkosher salt
Black pepper to taste
4 cupskale, stems removed and roughly chopped
Instructions
Heat the olive oil in a large saucepan over medium heat.
Add the diced onions and carrots and sauté until softened.
Stir in the sliced chicken sausage and cook until browned.
Add the minced garlic and tomato paste, cooking for 1-2 minutes until the paste darkens.
Pour in a small portion of the broth to deglaze the pan, scraping up any browned bits.
Stir in the remaining broth, undrained diced tomatoes, beans, Italian seasoning, and red pepper flakes.
Bring the soup to a simmer and let cook for 15 minutes to meld flavors.
Stir in the chopped kale and cook for 3-5 minutes until wilted.
Season with kosher salt and black pepper to taste before serving.
Notes
You can serve this soup with a drizzle of extra virgin olive oil, a sprinkle of fresh herbs, or some grated Parmesan cheese for added flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time:15
- Cook Time:25
- Category:Soup
- Method:Stovetop
- Cuisine:Italian-American