Chicken Sausage, White Bean, and Kale Soup
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic chopped
- 1 onion chopped
- 1 12 ounce fully cooked chicken sausage links
- 1 15 ounce Great Northern beans rinsed (can substitute cannellini beans)
- 4 cups chicken stock
- 1 14.5 ounce diced tomatoes do not drain
- 1 teaspoon paprika
- 1 teaspoon oregano
- ½ teaspoon red pepper flakes
- 5 cups bunch kale leaves torn into small pieces
- pinch salt
- pinch pepper
- 1 day-old baguette optional
Instructions
- Heat the oil in a large saucepan over medium heat.
- Add the onion and garlic and cook until onion is translucent, about 3 minutes.
- Add the sausage and cook, about 2 minutes.
- Add the beans, broth, and diced tomatoes, paprika, oregano and red pepper flakes and bring to a boil. Reduce heat and simmer for 10 minutes.
- Add the kale and a pinch of salt and pepper and simmer for an additional 5 minutes.
- Ladle soup into bowls and serve topped with bread cut into 1" croutons or shavings of Parmesan cheese.
