Sausage, kale & white-bean soup

Ingredients

Base quantities for 4 people. DinnerRoster resizes them to your household when you build a roster.

• Mild Italian pork sausage, casings removed1 lb
• Medium yellow onion1
• Large carrots2
• Garlic cloves3
• Tomato paste2 tbsp
• No-salt-added diced tomatoes1 14.5-oz can
• Cannellini beans, drained and rinsed2 15-oz cans
• Low-sodium chicken broth5 cups
• Lacinato kale, stems removed1 large bunch
• Italian seasoning1 tsp
• Olive oil1 tbsp

How dinner comes together

1. 1

   Dice the onion and carrots, mince the garlic and cut the kale leaves into bite-size ribbons.

2. 2

   Heat the olive oil in the pot over medium-high. Add the sausage and cook, breaking it into small crumbles, until browned with no pink remaining and it reaches 160°F, 5–6 minutes.

3. 3

   Add the onion and carrots with a pinch of salt. Cook until the onion is translucent, 4 minutes; stir in the garlic, tomato paste and Italian seasoning until the paste darkens slightly, 1 minute.

4. 4

   Add the tomatoes, beans and broth, scraping up the browned bits. Bring to a boil, then reduce to a steady simmer.

5. 5

   Simmer uncovered until the carrots are tender but not mushy and the broth has slightly thickened, 10–12 minutes.

6. 6

   Stir in the kale and simmer until its stems are tender and leaves are deep green, 3–4 minutes. Season with salt and black pepper.

Estimated nutrition

Per serving. Values can vary with brands and substitutions and are not medical guidance.

Allergens

Based on the recipe as written. Always check packaged-product labels and cross-contact warnings for your household.

• No major allergens declared in the written recipe

Equipment

• Large Dutch oven or soup pot
• Wooden spoon
• Can opener