With cold weather here, we’re always looking for a meal that will not only fill us up, but warm us up from the inside. We love soups and stews this time of year, and having one that is full of fiber and is easy to make is even better. This soup is a one skillet or one pot meal – that means no extra dishes piling up as you make a complicated meal. Make a batch on the weekend and eat it throughout the week, or even batch freeze some for later!
Ingredients:
3 Tbsp Olive Oil- 2 stalks Celery, cleaned and finely chopped
- 2 large Carrots, peeled and finely chopped
- 1 small White Onion, finely chopped
- 3 cloves Garlic, peeled and finely chopped
- 1 pound bulk Spicy Pork Sausage, crumbled
- 3 cup Chicken Stock
- 2 tsp Oregano, dried
- 2 tsp Rosemary, dried
- 1 tsp Crushed Red Pepper flakes
- 2 cans (15 oz.) cannellini beans, drained and rinsed
- 1 can (15 oz.) cannellini beans, pureed with liquid from can
- 3 large kale leaves, tough stems removed and cut into bite-sized pieces
- Salt and pepper, to taste
Garnish
- ¼ cup fresh Parsley, chopped
- Parmesan cheese, shaved
Directions:
- In a large pan, heat oil over medium heat. Add in your celery, carrots, onions and garlic and saute until tender, but not too brown.
- Add your sausage crumbles to the pan and cook until no pink remains. Drain any fat from the pan and deglaze the pan with the chicken stock scraping the bottom as you add it. Bring your mixture to a boil then reduce to a simmer. Add in your spices.
- Add in both your whole and pureed beans to the soup mixture and simmer for about 20 minutes. Stir occasionally and make sure there is nothing sticking to the bottom of the pan. Add your Kale and simmer another 15 minutes until just softened.
- Top with fresh parsley and Parmesan.
One Skillet White Bean and Sausage Soup Recipe
Ingredients
- 3 Tbsp Olive Oil
- 2 stalks Celery, cleaned and finely chopped
- 2 large Carrots, peeled and finely chopped
- 1 small White Onion, finely chopped
- 3 cloves Garlic, peeled and finely chopped
- 1 pound bulk Spicy Pork Sausage, crumbled
- 3 cup Chicken Stock
- 2 tsp Oregano, dried
- 2 tsp Rosemary, dried
- 1 tsp Crushed Red Pepper flakes
- 2 cans (15 oz.) cannellini beans, drained and rinsed
- 1 can (15 oz.) cannellini beans, pureed with liquid from can
- 3 large kale leaves, tough stems removed and cut into bite-sized pieces
- Salt and pepper, to taste
- Garnish
- ¼ cup fresh Parsley, chopped
- Parmesan cheese, shaved
Instructions
- In a large pan, heat oil over medium heat. Add in your celery, carrots, onions and garlic and saute until tender, but not too brown.
- Add your sausage crumbles to the pan and cook until no pink remains. Drain any fat from the pan and deglaze the pan with the chicken stock scraping the bottom as you add it. Bring your mixture to a boil then reduce to a simmer. Add in your spices.
- Add in both your whole and pureed beans to the soup mixture and simmer for about 20 minutes. Stir occasionally and make sure there is nothing sticking to the bottom of the pan. Add your Kale and simmer another 15 minutes until just softened.
- Top with fresh parsley and Parmesan.
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