Italian Soups and Salads Recipes - White Bean Soup with Sausage and Kale

Ingredients

• 12 ounces uncooked mild Italian sausage links, cut into 1/2-inch-thick slices

• 1/4 cup water

• 1 tablespoon cooking oil

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 2 15-ounce cans cannellini beans (white kidney beans), rinsed and drained

• 2 14-ounce cans chicken broth

• 1 14 1/2-ounce can diced tomatoes with basil, oregano, and garlic, un-drained

• 4 cups coarsely chopped kale or fresh spinach

• Black pepper

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Method:

1. In a large skillet combine sliced sausage and the water. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or until sausage is no longer pink.

2. Uncover and cook about 5 minutes more or until sausage is browned, stirring frequently. Remove sausage with a slotted spoon; set aside.

3. Meanwhile, in a large saucepan heat oil over medium heat. Add onion and garlic; cook about 5 minutes or until onion is tender.

4. Stir in beans, chicken broth, and un-drained tomatoes. Bring to boiling; reduce heat. Cover and simmer for 5 minutes.

5. Stir in cooked sausage and kale or spinach. Simmer, uncovered, about 3 minutes more or until kale or spinach is tender. Season to taste with pepper.