Sausage White Bean & Kale (or Spinach) Soup

Sausage White Bean & Kale (or Spinach) Soup
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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 220.6
  • Total Fat: 8.6 g
  • Cholesterol: 29.5 mg
  • Sodium: 620.9 mg
  • Total Carbs: 20.3 g
  • Dietary Fiber: 4.7 g
  • Protein: 15.9 g

View full nutritional breakdown of Sausage White Bean & Kale (or Spinach) Soup calories by ingredient


Introduction

My aunt posted this recipe on our family website last year and I've been making it ever since. So delicious! She says I need to try the kale, but I'm chicken to buy it fresh and I haven't found it in the frozen aisle... yet. My aunt posted this recipe on our family website last year and I've been making it ever since. So delicious! She says I need to try the kale, but I'm chicken to buy it fresh and I haven't found it in the frozen aisle... yet.
Number of Servings: 16

Ingredients

    1 onion, chopped
    2-4 cloves garlic depending on size and preferrence
    1 lb sausage
    2 cartons of chicken broth
    2 cans of diced tomaotes
    red pepper flakes if desired (omit if using hot sausage)
    2 cans white beans (great northern, cannelloni or navy beans), drained and rinsed
    1 can black beans, drained and rinsed
    approximately 3-4 cups of chopped kale or spinach (remember it cooks down to nothing)
    serve with grated parmesan cheese
    Italian seasonings to taste

Directions

Saute onions along with sausage in a large stock pot (use turkey or chicken sausage or kielbasa to lower the calories, but this recipe is regular pork sausage because it's been in my freezer forever and I needed to get rid of it). Break the sausage into bite size chunks as it browns. Add garlic and red peper flakes. Add the rest of the ingredients up to and including the beans. Heat until almost boiling and then add Kale/spinach. Cover and heat about 5 more minutes until Kale is tender (spinach is faster really only need about 2 minutes). Season with Italian herbs to taste. Serve with 1/2 TBSP grated parm. cheese. Makes 16 1 cup servings.

Number of Servings: 16

Recipe submitted by SparkPeople user VBFSVSL.