Chicken Sausage, Kale and Bean Soup

Kale, beans and sausage go hand in hand in hand. So this soup is a perfect marriage of the three.

My Chicken Sausage, Kale and Bean Soup can be rocked out in less than 45 minutes. If you can find chicken sausage bulk style pick that up for this soup. But if not, you can just cut off the casings and proceed with the recipe. A flat-edge wooden spoon is great for breaking up sausage links.

I use a package of baby kale because it is just good to go. No stemming or chopping is necessary.

This soup is packed with protein and veggies. It freezes really well, too!

Chicken Sausage, Kale and Bean Soup
Makes 6 servings

1 pound chicken sausage, casings removed
2 carrots, chopped
2 celery stalks, chopped
1 small onion, chopped
3 garlic cloves, minced
2 tsp. Italian seasoning
1 19 ounce Cento cannellini beans, drained and rinsed
4 cups low sodium chicken broth
2 cups water
1 inch piece parmigiano rind
5 ounces baby kale
1 Tbsp. olive oil
Salt and pepper to taste
Serve with grated parmigiano cheese

In a large soup pot over medium heat, add olive oil and brown chicken sausage. Crumble with a flat-edge wooden spoon while the sausage browns. Once browned, remove to a plate. Set aside.

In the same pot. Add carrots, celery and onion. Saute over medium heat until onions are golden. Add garlic cloves, salt and pepper and Italian seasoning. Cook for two more minutes.

Add broth, water, cheese rind and beans.  Bring to a boil. Lower the heat and simmer partially covered for 20-25 minutes or until vegetables are tender. Add sausage and kale to soup. Cook for five more minutes. Adjust seasonings if necessary. Serve with a sprinkle of parmigiano cheese.