Description
A hearty and nutritious Turkey Sausage, Kale and White Bean Soup that combines spicy homemade turkey sausage, tender kale, and creamy cannellini beans in a flavorful broth. This easy-to-make soup is perfect for a cozy meal and packed with protein and fiber.
Ingredients
Scale
Meat and Oil
- 1.25 lb homemade turkey sausage meat
- 2 tsp olive oil
Vegetables and Beans
- 1 clove garlic, minced
- 1/2 bunch kale, rinsed, leaves removed from ribs and roughly chopped
- 1 cup Cannellini or Northern beans, drained and rinsed
Liquids and Seasonings
- 4 cups fat free chicken stock
- 2 cups water
- 1 small pinch dried red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
Instructions
- Heat oil: Heat 2 teaspoons of olive oil over medium-high heat in a medium-sized pot until shimmering.
- Cook sausage: Add the 1.25 pounds of homemade turkey sausage meat, breaking it into large chunks with a spatula or wooden spoon. Cook until the sausage is completely browned and cooked through.
- Sauté garlic: Add the minced garlic and sauté for 2 to 3 minutes, stirring constantly to prevent burning and to release the garlic’s aroma.
- Add liquids and beans: Pour in 2 cups of water and 4 cups of fat-free chicken stock. Add the drained and rinsed cannellini beans and optionally add a pinch of dried red pepper flakes. Stir thoroughly to combine all ingredients.
- Simmer soup: Cover the pot and reduce the heat to low. Let the soup simmer gently for 10 minutes to let the flavors meld.
- Add kale: Add the roughly chopped kale to the pot, stir, then cover and simmer for an additional 10 minutes until the kale is tender. Adjust salt and freshly ground black pepper to taste.
- Serve: Divide the soup evenly into four bowls and serve hot for a satisfying meal.
Notes
- You can substitute turkey sausage with any other preferred sausage, but cooking times may vary.
- Feel free to use canned beans for quicker preparation, ensuring they are rinsed well to reduce sodium.
- Adjust the amount of red pepper flakes depending on your preferred spice level.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For a thicker consistency, puree a portion of the soup and stir it back in before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
