Tuscan White Bean Soup
Ingredients
- 2 Tbsp olive oil
- ½ lb Italian-style chicken sausage or Italian-style turkey sausage, casing removed
- 1 onion, diced (about 1½ cups)
- 2 cloves garlic, minced
- ½ cup dry white wine
- 4 cups chicken broth or organic free-range chicken broth
- 1 tsp Italian seasoning, crushed
- 3 cups packed chopped kale (about 3 oz)
- 1 can (15 oz) white cannellini beans, rinsed and drained
- 2 Tbsp chopped fresh parsley
- 2 Tbsp grated Parmesan cheese (optional)
Instructions
- Heat the oil in a 6-quart saucepot over medium-high heat. Add the sausage and cook until well browned, stirring often to separate meat.
- Add the onion and garlic to the saucepot and cook for 3 minutes, stirring occasionally. Add the wine to the saucepot and heat to a boil, stirring to scrape up the browned bits from the bottom of the saucepot. Cook for 2 minutes.
- Stir in the broth and Italian seasoning and heat to a boil. Reduce the heat to medium-low. Stir in the kale and beans. Cover and cook for 10 minutes or until the kale is tender, stirring occasionally. Season to taste. Sprinkle with the parsley. Serve topped with the cheese, if desired.
Bonus Collections Meal Plan
This recipe selected from the eMeals Bonus Collections Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
