crispy sausage, bean, and kale soup

TOTAL TIME: 45 minutes

SERVES: 4

Protein

• 4 Italian spiced sausages (pork or turkey)

Milk & Dairy

• 1 cup parm (grated)

Pantry

• 1/2 cup white wine

• 4 cups chicken broth

• ‍1 can white cannellini beans

• 4 cups chicken broth

• 1 tbsp smoked paprika

• 1 tsp fennel

• 1/2 tsp crushed chili flakes

Produce

• 1 lb mini potatoes (about 15)

• 1 head kale

• 1 red pepper

• 4 cloves garlic

• 1 white onion

• 1 lemon

pre-recipe prep

• Dice red pepper and onion and mince garlic

• Cut potatoes into even sizes (leave the small ones whole and big ones in half)

• Remove stems from kale and cut into bite size pieces

• Drain liquid from beans - no need to rinse

• Grate parmesan

1. Cook the sausage. Remove sausage from casing and place in a large pot over medium high heat. Break into various size chunks and cook until browned on the outside and cooked all the way through. You want some small crumbs that are super crunchy here and some bigger chunks too. Remove the sausage from the pot with a slotted spoon and leave 2-3 tbsp of fat behind. If using turkey sausage you might need to add a bit of oil here.

2. Cook the aromatics. Add 1 diced white onion to fat and cook until translucent (3-4 minutes) seasoning generously with salt and pepper. Add 4 cloves garlic, 1 tbsp smoked paprika, 1 tsp fennel, 1/2 tsp red pepper flakes, and cook for 1 minute. Add 1/2 cup white wine and cook 2 more minutes.

3. Get the soup going. Add 1 can of cannellini beans and use a potato masher to roughly mash up about half of the beans.

   Add 1 diced red pepper, 1 lb potatoes, and 4 cups of broth. Mix and cook for about 15 minutes, until potatoes are tender with a fork.

4. Finish things up. Once potatoes are cooked, use a fork or your potato masher to lightly squash the potatoes, you're not mashing them, just a break so they are still chunky.

   Add your kale, shredded parm and cooked sausage (leave behind some of the crunchy bits to top with later). Mix and cook for about 3 minutes until kale is tender.

5. Serve. Top with fresh parm, reserved crunchy bits of sausage and a squeeze of lemon.

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Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!