Italian Sausage and White Bean Soup

• 份量: 6 servings
• 活動時間: 15 minutes
• 總時間: 55 years 11 months 10 da

食材

1 lb italian sausage

1 small sweet onion, diced

3 carrots, peeled and diced

3 stalks celery, diced

4 cloves garlic, minced

1 teaspoon poultry seasoning

1 teaspoon Italian seasoning

1 teaspoon kosher salt

½ teaspoon black pepper

pinch red pepper flakes

3 tablespoons flour

4 gold potatoes, cubed

6 cups chicken broth

2 cans white beans, drained and rinsed

1 cup heavy cream

1 bunch Tuscan kale, ribs removed and thinly sliced

2 tablespoons red wine vinegar

for serving: fresh parsley, chives or basil, parmesan cheese, black pepper

步驟

Heat a large soup pot or Dutch oven over medium-high heat and add the Italian sausage, breaking it up with a spoon or spatula as it cooks. Once the sausage is browned and fully cooked through, remove it to a paper towel-lined plate, leaving behind 1-2 tablespoons grease.

Add the onion, carrot and celery, sautéing for 4-6 minutes, until softened. Add the 4 cloves minced garlic, 1 teaspoon poultry seasoning, 1 teaspoon Italian seasoning, 1 teaspoon salt, ½ teaspoon black pepper and pinch of red pepper flakes, stirring so the veggies get coated in seasonings and the spices and garlic can ‘bloom’ in flavor, about 60 seconds. Toss in the flour, stirring to coat the veggies. Add the potatoes and chicken broth, bring to a boil and then reduce to a simmer for 20 minutes until the broth is thickened and the potatoes are fork tender.

Stir in the white beans, Tuscan kale, cream and sausage. Let the kale wilt down and then finish the soup with 2 tablespoons red wine vinegar and a few pinches of black pepper and/or salt, to taste.

Serve hot with parmesan cheese, pepper, fresh herbs and a hunk of bread!

營養

• 每份大小: 1/6 recipe (about 2 1/2
• 卡路里: 552
• 總脂肪: 32.7 g
• 飽和脂肪: 13.2 g
• 反式脂肪: 0.2 g
• 膽固醇: 84.8 mg
• 鈉: 1782.5 mg
• 總碳水化合物: 43.5 g
• 膳食纖維: 8.8 g
• 總糖: 6.7 g
• 蛋白質: 22 g