Yields:
4
Total Time:
40 mins
Jump to recipeThe spicy sausage in this soup will heat up a cold Wednesday night.
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Ingredients
- 2 Tbsp. extra-virgin olive oil
- 12 oz. andouille sausage, cut into 1/4-inch slices
- 1 onion, chopped
- 2 garlic cloves, minced
- 1/2 tsp. red chili flakes
- 3 carrots, chopped
- 3 celery, chopped
- 8 oz. baby portobello mushrooms
- 30 oz. cannellini beans, drained and rinsed
- 48 oz. low-sodium chicken stock
- 5 cups chopped kale
- 1 Tbsp. tomato paste
- 1/4 cup grated Parmesan, additional for garnish
- 1/4 cup fresh parsley, chopped
Directions
- Step 1In a large dutch oven heat olive oil over medium heat. Saute sausage until golden brown, about 5 minutes. Remove sausage and add onion, garlic, chili flakes, carrots, celery and mushrooms. Continue to stir and saute for 5 minutes, till vegetables become tender. Season generously with salt and pepper.
- Step 2Add beans, chicken stock, kale and tomato paste. Bring to a boil and reduce to low and simmer for 10 to 15 minutes. Add sausage and cheese, warm through for 5 minutes. Serve with garnish of parsley and cheese.
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