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Savory Sausage & White Bean Soup

Savory Sausage & White Bean Soup

Fall is just around the corner, and in anticipation of those cool autumn evenings, I’m sharing an incredibly flavorful and easy to make soup perfect for warming hearts and tummies.

Fall is just around the corner, and in anticipation of those cool autumn evenings, I’m sharing an incredibly flavorful and easy to make soup perfect for warming hearts and tummies.

This simple, hearty dish is a frequent fall favorite in my weekly meal plans and for good reason – it’s chock full of healthy ingredients that are rich in savory flavors! The combination of slightly sweet and spicy Italian sausage paired with mild white beans and peppery greens creates an incredibly delicious and satisfying meal the whole family will love!

Of course, the secret to incredibly flavorful and healthy soup is homemade bone broth. Not only is homemade broth far superior in flavor to any boxed or canned stock on the market, it’s much more nutritious too!

So if you’re a soup lover too, this simple one-pot meal is certain to become a newfound favorite. It’s savory, satisfying and delicious!

Savory Sausage & White Bean Soup

12 oz. mild sweet Italian sausage links (sliced into 1/4-inch rounds)
2 Tbsp olive oil
4 garlic cloves, thinly sliced
1 cup fine diced yellow onion
1 cup sliced carrots
6 cups homemade chicken stock
2 (15oz.) cans white beans (such as navy or cannellini)
1 tsp sea salt
1/4 tsp dried Italian seasoning
1/8 tsp freshly ground black pepper
5 cups chopped Kale (or Swiss Chard), tightly packed
2 Tbsp fresh-squeezed lemon juice
Optional: Parmesan cheese for topping soup

1. In a large stockpot over medium-high heat, add the olive oil and the sliced sausage links. Sauté until sausage rounds are lightly browned on both sides (about 3-5 minutes). Then add the garlic, onion and carrots. Sauté until veggies begin to soften (about 5-6 minutes).

2. Add the chicken stock, beans and seasonings. Bring soup to a gentle simmer. Then, cover and allow soup to continue to simmer for 8-10 minutes, until veggies reach desired tenderness.

3. Next, stir in the chopped kale (or chard) and lemon juice. Allow soup to continue to simmer until greens wilt (about 4-5 minutes).

4. Ladle soup into bowls and top with shaved Parmesan cheese, if desired. Enjoy!

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