Tuscan Bean Soup with Sausage and Kale
This rustic and hearty soup is substantial enough to serve as a main course. The sausage and seasonings add a lot of flavor, while chunks of potato make for a satisfying meal. Pair with a crisp, green side salad and dinner is served!
Servings: 8 servings
Calories: 563kcal
Ingredients
- 2 lbs. bulk mild sausage
- 2 15- oz. cans cannellini beans*
- 6 cups chicken stock
- 2 teaspoons crushed red pepper flakes
- 2 teaspoon minced garlic
- ½ small yellow onion finely chopped
- 2 lbs. Yukon gold potatoes scrubbed and cut into small chunks
- Salt and black pepper
- 3 cups fresh kale finely chopped
- ½ cup Parmesan cheese grated
- Freshly ground black pepper for topping
Instructions
To make in the slow cooker:
- Heat a large skillet over medium-high heat. Add sausage and brown, breaking it up into small bite-sized chunks with a spatula while it cooks. Remove from heat and carefully drain excess fat from pan. Transfer to a 5 or 6-quart slow cooker crock.
- Puree one can of undrained cannellini beans in a blender or food processor. Add to the slow cooker. Drain and rinse the other can of cannellini beans and add the whole beans to slow cooker.
- Add chicken stock, red pepper flakes, garlic, chopped onion, potatoes and stir to combine. Season with salt and black pepper.
- Cover and cook on high for 3-4 hours or low for 6-7. Remove lid and add kale, Parmesan cheese. Stir to combine and allow 5-10 minutes for kale to soften before serving.
To make in the Instant Pot- Set Instant Pot to saute. Add the sausage and brown, breaking it up into small bite-sized chunks with a spatula while it cooks. Remove from heat and carefully drain excess fat from pan.
- Puree one can of undrained cannellini beans in a blender or food processor. Add to the Instant Pot. Drain and rinse the other can of cannellini beans and add the whole beans to the pot.
- Add chicken stock, red pepper flakes, garlic chopped onion, potatoes and stir to combine. Season with salt and black pepper.
- Cover and cook under pressure on high for 5 minutes, then do a quick pressure release. Remove lid and add kale and Parmesan cheese. Stir to combine and allow 5 minutes for kale to soften before serving.
Notes
Tips:
For less salt, drain and rinse both cans of cannellini beans before pureeing one can with a little water.
Nutrition
Serving: 1grams | Calories: 563kcal | Carbohydrates: 34g | Protein: 32g | Fat: 34g | Saturated Fat: 12g | Cholesterol: 91mg | Sodium: 1246mg | Fiber: 6g | Sugar: 3g
