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  3. Andouille Sausage, Kale & Bean Soup

Andouille Sausage, Kale & Bean Soup

By Judy KimPublished: Dec 31, 2015
Andouille Sausage, Kale & Bean Soup
Judy Kim
Yields:
4
Total Time:
40 mins
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The 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

    1. 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.
    2. 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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