Hearty White Bean Soup With Kale
A delicious and creamy soup with no dairy! Packed with protein, kale and so much flavor, this easy soup is perfect for dinner and for chilly winter nights!
Hearty White Bean Soup with Kale
Ingredients
Instructions
Calories
660.14Fat (grams)
40.53Sat. Fat (grams)
11.31Carbs (grams)
32.59Fiber (grams)
8.23Net carbs
24.36Sugar (grams)
6.51Protein (grams)
43.96Sodium (milligrams)
3194.22Cholesterol (grams)
135.44Directions
1. In a Dutch oven or a soup pot, warm 1 tablespoon of olive oil over medium heat.
2. Add the sausage and cook for 4-5 minutes until sausage is browned.
3. Transfer to a plate and cover with foil to keep warm.
4. Add remaining olive oil, onion and fennel.
5. Sauté for 6-7 minutes until soft.
6. Add the garlic and sauté for another minute until fragrant.
7. Stir in the tomato paste, paprika, marjoram, salt and pepper. Cook for another minute stirring to keep from burning.
8. Add half of the chicken broth and half of the cannellini beans (1 can) to the pot. Stir together.
9. Puree the soup with an immersion blender or in batches in a blender. (If using a blender remove the lid and cover with a kitchen towel. Never blend hot liquids with the lid on.)
10. Add remaining chicken broth and bring the soup to a boil.
11. Reduce heat to medium-low and let simmer for 15 minutes skimming the top when necessary.
12. Add the chicken, cooked sausage and remaining beans. Stir together.
13. Add the kale and cook for 2-3 minutes until kale is wilted.