White Bean and Sausage Soup
White bean and sausage soup blends Mediterranean flavors, creamy beans, veggies and fresh herbs for an Italian-style bowl that's nutritious, filling and comforting.
Ingredients
- 1 pound bulk Italian sausage
- 1 medium onion finely chopped
- 3 garlic cloves sliced
- 14-1/2 ounces each reduced-sodium chicken broth
- 15 ounces each pinto or cannellini beans rinsed and drained
- 14-1/2 ounces diced tomatoes undrained
- 1 cup medium pearl barley
- 1 large carrot sliced
- 1 celery rib sliced
- 1 teaspoon minced fresh sage
- 1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary crushed
- 6 cups chopped fresh kale
Instructions
- In a Dutch oven, cook and stir sausage and onion over medium heat until meat is no longer pink, 6-7 minutes. Add garlic; cook 1 minute longer. Drain.
- Stir in broth, beans, tomatoes, barley, carrot, celery, sage and rosemary. Bring to a boil. Reduce heat; cover and simmer for 45 minutes.
- Stir in kale; return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender.