| Yield | |
|---|---|
| Prep time | 20 minutes |
Chicken sausage, kale, and white bean soup
Summary
Description
Using chicken sausage (I like Publix's Greenwise Hot Italian chicken sausage) keeps this a little healthier. Really good on a cold day!
Ingredients
| 1 | lb | italian chicken sausage |
| 1 | c | onions, chopped |
| 5 | clv | garlic, minced |
| 1 | T | fennel seeds |
| 1 | t | crushed red pepper flakes |
| 1⁄4 | t | cayenne, optional |
| 6 | c | chicken broth, low sodium |
| 6 | c | kale, chopped |
| 2 | cn | cannelini beans, rinsed and drained |
| 1 | c | evaporated skim milk |
Instructions
Directions
Heat olive oil over medium heat; add onions. Remove sausage from casings (if in link form) and brown with onions, breaking up sausage into smaller pieces until cooked through. Add garlic, fennel, red pepper and cayenne (if using). Cook 1 minute. Add broth and bring to a simmer. Add kale and cook 20 - 30 minutes, until kale is done to likeness. Add beans and milk, heat through and serve.
Number of Servings: 6
Notes
Any kind of milk can be used, but the evaporated milk adds a creamy texture without the fat of whole milk. Creme fraiche or mascarpone can also be used in place of the milk (use about half.)
