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Sausage, White Bean and Kale Soup

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By Betty Crocker Kitchens
Updated Oct 18, 2017
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This sumptuous soup uses a great combo of pantry staples and fresh ingredients to create a super satisfying meal.

Sausage, White Bean and Kale Soup

  • Prep Time 15 min
  • Total 45 min
  • Servings 8
  • Ingredients 10
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Ingredients

  • 1 tablespoon olive oil
  • 1/2 lb bulk Italian pork sausage
  • 2 cups diced onions
  • 3/4 teaspoon salt
  • 1 bunch kale, ribs removed, thinly sliced
  • 3 cloves garlic, finely chopped
  • 1 can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
  • 2 cans (19 oz each) Progresso™ cannellini beans, drained, rinsed
  • 1 carton (32 oz) Progresso™ unsalted chicken broth
  • 1/2 cup grated Parmesan cheese

Instructions

  • Step 
    1
    In 6-quart Dutch oven, heat olive oil over medium-high heat. Crumble sausage into hot oil; cook until no longer pink. Transfer with slotted spoon to plate; set aside.
  • Step 
    2
    Add onions and salt to Dutch oven; cook 4 to 5 minutes, stirring frequently, until translucent. Stir in kale; cook about 1 minute or until slightly wilted.
  • Step 
    3
    Stir in garlic. Stir in tomatoes, beans, broth and sausage; heat to a simmer. Simmer uncovered 5 minutes to combine flavors. Divide among 8 bowls; top with cheese.

Nutrition

220 Calories
7g Total Fat
13g Protein
26g Total Carbohydrate
6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
220
Calories from Fat
70
Total Fat
7g
11%
Saturated Fat
2 1/2g
13%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
880mg
37%
Potassium
220mg
6%
Total Carbohydrate
26g
9%
Dietary Fiber
6g
26%
Sugars
6g
Protein
13g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
20%
20%
Calcium
20%
20%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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