Wicked Winter Sausage, Kale & White Bean Soup

When the winter weather turns wicked, I like to whip up a pot of this hearty and healthy Italian soup. It not only warms you, but it's a good source of protein and fibre., thanks to the sausage, white beans and kale.

DOWNLOAD RECIPE CARD

Ingredients...

• 1 tbsp olive oil
• 1 lb mild Italian sausage, pork or turkey, casings removed
• 1 1/2 cups chopped onions (about 3)
• 1 cup EACH diced carrots and celery
• 2 tsp minced garlic
• 2 tsp dried Italian seasoning
• 4 cups chicken broth (preferably sodium reduced
• 1 can (28 oz/798 mL) diced tomatoes, well drained
• 1 tbsp Sarafino balsamic vinegar
• 1/2 tsp EACH salt and freshly ground black pepper
• 1 bay leaf
• 1 can (19 oz/540 mL) white kidney beans (preferably no-salt added)
• 3 cups packed chopped fresh kale, ribs removed

Method...

1. Heat olive oil in a large Dutch oven or soup pot over medium heat. Add sausage. Cook and stir, breaking up sausage as it cooks until lightly browned and cooked through.
2. Add onions, carrots and celery and cook until vegetables are softened, about 5 minutes. Stir in garlic and Italian seasoning and cook 30 seconds longer until fragrant.
3. Stir in broth, tomatoes, vinegar, salt, pepper and bay leaf. Bring mixture to a boil, reduce heat, cover and simmer for 20 minutes.
4. Add white beans and kale and simmer 5 minutes longer. Remove soup from heat and discard bay leaf. Taste and season with additional salt and pepper, if needed. Serve hot with a garnish of grated Parmesan cheese!

Makes about 8 cups soup

Chef Donna-Marie's Tip: Not a kale fan? Try adding baby spinach instead of kale.

YOU MIGHT LIKE THESE RELISH TOOLS TO MAKE THIS RECIPE

• Le Creuset Dutch Oven OR Vev Vigano Kontessa Stainless Steel Dutch Oven
• Sarafino Balsamic Vinegar
• Tovolo Ground Meat Tool