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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 372.8
  • Total Fat: 9.0 g
  • Cholesterol: 10.8 mg
  • Sodium: 2,514.9 mg
  • Total Carbs: 61.3 g
  • Dietary Fiber: 17.4 g
  • Protein: 19.9 g

View full nutritional breakdown of Italian Tomato, White Bean, and Kale Soup with Sausage calories by ingredient
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Italian Tomato, White Bean, and Kale Soup with Sausage

Submitted by: TRANSER

Introduction

Warm up on a chilly day with this healthy and hearty soup! Itís a good source of protein and fiber, thanks to the navy beans and nutrient-packed kale leaves. Based on Janet and Greta's recipe Warm up on a chilly day with this healthy and hearty soup! Itís a good source of protein and fiber, thanks to the navy beans and nutrient-packed kale leaves. Based on Janet and Greta's recipe
Number of Servings: 4

Ingredients

    1 tbsp olive oil
    1-1/2 cups chopped sweet onions
    1 cup each diced carrots and diced celery
    2 tsp minced garlic
    2 tsp dried Italian seasoning
    Ĺ tsp dried fennel seeds
    4 cups reduced-sodium vegetable broth
    1 can (28 oz/796 mL) no-salt-added diced tomatoes, well drained
    ľ cup tomato paste
    1 tbsp balsamic vinegar
    1 tsp sugar (any kind; we like coconut sugar)
    Ĺ tsp each sea salt and freshly ground black pepper
    1 bay leaf
    1 can (14 oz/398 mL) navy beans, drained and rinsed
    3 cups (packed) chopped fresh kale leaves
    8 whole basil leaves, chopped
    Freshly grated Parmesan cheese for garnish (optional)

Directions

Cook 1/2 pound of sausage, opened up to form crumbles. Drain and set aside.

Heat olive oil in a large soup pot over medium heat. Add onions, celery, carrots and garlic. Cook and stir until vegetables begin to soften, about 5 to 6 minutes.

Add Italian seasoning and fennel seeds and mix well. Add broth, drained tomatoes, tomato paste, balsamic vinegar, sugar, salt, pepper and bay leaf. Bring soup to a boil. Reduce heat to low, cover and simmer for 20 minutes.

Add navy beans and simmer for 5 more minutes. Using an immersion blender, puree soup until itís about 50% pureed (still kinda chunky). Stir in kale and sausage, cover and simmer for 10 minutes. Remove soup from heat and stir in basil. Taste and add a bit more salt and pepper if needed. Top each serving with some freshly grated Parmesan cheese (optional but yummy.)

Serving Size:†Makes four 2 cup servings






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