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Chicken Sausage, White Bean and Kale Soup



Photo by Scott Payne
Food Styling by Vennesa Dubiel

With hearty, flavorful ingredients, this warm and easy-to-make soup is ideal for cold or dreary days.


See more "A Bowl for Every Belly" recipes!


Ingredients

  • 2 tablespoons olive oil
  • ½ Vidalia onion, diced
  • 1 tablespoon garlic, chopped
  • 1 pint grape tomatoes, halved
  • ½ tablespoon black pepper
  • 1 teaspoon dried thyme
  • 2 teaspoons dried oregano
  • 1 bay leaf
  • 5 cups chopped kale
  • 3 pre-cooked Italian-flavored chicken sausages, sliced
  • 4 cups low-sodium chicken broth
  • 1 cup water
  • 1 14½-ounce can low-sodium great Northern beans, rinsed and drained

Directions

  1. Heat oil in a large soup pot over medium-low heat. Add onion and garlic, cover and cook for 3 to 5 minutes.
  2. Stir in tomatoes, pepper, thyme, oregano and bay leaf. Cover and cook 3 to 5 minutes.
  3. Add kale and chicken sausage, stirring to ensure kale is coated with oil. Cover and cook for 3 to 5 minutes until kale is slightly wilted.
  4. Add broth, water and beans. Turn heat to high and bring to a boil. Reduce heat to low, cover and simmer 10 to 15 minutes. Remove bay leaf and serve. Serves 4.

Nutrition Information

SERVING SIZE: 1 cup

CALORIES 222; TOTAL FAT 10g; SAT. FAT 2g; CHOL. 33mg; SODIUM 330mg; CARB. 20g; FIBER 7g; SUGARS 3g; PROTEIN 15g; POTASSIUM N/A; PHOSPHORUS N/A

Note: Nutrition information for potassium and phosphorus in chicken sausage not available. Analysis based on USDA standard size of 85 grams per chicken sausage link.


Brittany Chin, RD, LD, is a Stone Soup blogger and author of TheHealthyBachelorette.com.
 

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