This One-Skillet White Bean Soup with Spicy Sausage is really delicious and it can be made in a single skillet for easy cleanup. It freezes well so you can make larger batches for even easier weekday meals.
Course: Main Dishes
Keyword: bean, sausage, soup
Author: Jane Smith
2stalks celerycleaned and finely chopped
2large carrotspeeled and finely chopped
1small white onionfinely chopped
3clovesgarlicpeeled and finely chopped
1poundbulk spicy pork sausagecrumbled
3cupschicken or vegetable stock
1teaspooncrushed red pepper flakes
30ouncescanned cannellini beansdrained and rinsed
15ouncescanned cannellini beanspureed with liquid from can
3large kale leavestough stems removed and cut into bite-sized pieces
Salt and pepperto taste
In a heavy bottomed pan, heat olive oil over medium-high heat. Add celery, carrots, onions, and garlic to pan and sauté until tender.
Add crumbled bulk pork sausage to skillet and cook until no longer pink inside. Carefully drain excess fat from the pan before adding chicken or vegetable stock. Bring to a boil, and then reduce heat to medium-low. Add oregano, rosemary and crushed red pepper flakes.
Add whole and pureed white beans to skillet. Cover and simmer for 20-25 minutes, stirring occasionally. Add kale and simmer another 15-20 minutes. If soup is too thick, add more stock to thin. If it is too thin, continue cooking until desired consistency is reached.
Garnish with chopped fresh parsley and shaved Parmesan cheese and serve with crusty Italian bread.