White Bean, Sausage, and Kale Soup

“Rachael Ray's yummy hearty soup. I can't remember what magazine this was out of, but this soup is great!!”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the olive oil in a large Dutch oven or pot over medium-high heat.
  2. Add the sausage and cook, stirring occasionally, until browned, about 6 minutes.
  3. Add the beans and garlic and cook, stirring occasionally, for 3 minutes.
  4. Add the chicken broth, bay leaf and kale and bring to a boil, then reduce the heat to medium-low and cook, covered, for 10 minutes.
  5. Discard the bay leaf.
  6. Season the stew to taste with salt and pepper and serve with a drizzle of olive oil and the cheese.

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