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Chicken Sausage White Bean Soup
Rachel Kim

Chicken Sausage White Bean Soup

Fully cooked chicken sausage brings browned, smoky edges to a fast bean soup. Mash one cup of beans against the pot to thicken the broth without cream. Total time: 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 12 oz fully cooked smoked chicken sausage sliced
  • 1 tbsp olive oil
  • 1 small yellow onion diced
  • 2 garlic cloves minced
  • 2 cans 15 oz each cannellini beans, drained and rinsed
  • 5 cups low-sodium chicken broth
  • 1 can 14.5 oz diced tomatoes
  • 1 tsp dried rosemary
  • 4 cups chopped kale

Method
 

  1. Heat the olive oil in a Dutch oven over medium-high heat and brown the fully cooked sausage for 4 minutes.
  2. Add the onion and cook for 3 minutes, then stir in the garlic for 30 seconds.
  3. Add the beans, broth, tomatoes and rosemary and mash about 1 cup of beans against the side of the pot.
  4. Bring the soup to a boil, stir in the kale and simmer for 6 to 8 minutes.
  5. Serve when the sausage is reheated to 165°F and the kale is tender.