Tuscan White Bean Soup with Sausage + Kale

Tuscan White Bean Soup with Sausage + Kale

INGREDIENTS

  • 2 tablespoons olive oil, divided
  • 1/2 pound chicken sausage, about 2 links
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • 1/2 teaspoon ground pepper
  • 1/4 teaspoon sea salt
  • 1 15 oz can petite diced tomatoes
  • 1 15 oz can white beans, drained and rinsed
  • 32 oz vegetable broth
  • 3/4 cup Barilla Ditalini pasta, uncooked
  • 2 cups chopped kale

INSTRUCTIONS

  1. Heat 1 tablespoon of olive oil in a large dutch oven over medium-high heat. Add sausage and brown for 2 minutes on each side, cover and cook for an additional 4 minutes. Remove from pan, slice into rounds and set aside.
  2. Add additional tbsp of olive oil. Add onions and cook for 2 minutes; add garlic and cook for an additional minute. Add spices and cook for 1 minute, until fragrant.
  3. Add tomatoes, beans, broth and pasta. Reduce heat to medium-low, cover and cook for 20 minutes.
  4. Add sausage and kale, and cook for an additional 10 minutes. Remove bay leaf before serving.
Print Friendly, PDF & Email