This is a hearty soup that comes together quickly. You will need to pre-cook the sausage or if you happen to have some left-over cooked sausage, you can skip the pre-cooking and make this soup even quicker!
2Tbsp.tomato paste, optional, but nice for flavour
2largecarrots, diced or sliced
2cupskale, leaves removed from stem and chopped
1 5ozkidney beans, red or white, canned, rinsed
4cupschicken broth
Salt and pepper, as needed
Freshly grated Parmesan, for garnish
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Instructions
Heat a skillet over medium heat. Remove sausage from casing and crumble. Add crumbled sausage to hot skillet and cook, stirring often, until fully cooked through and browned. Remove to a piece of paper towel and pat it down well (to absorb any fat). Transfer to a bowl and set in the refrigerator until needed.
In a large pot or Dutch oven, saute onion in olive oil over medium heat. Add 2 Tbsp. tomato paste, if using and cook, stirring, for about 1 minute. Add chicken broth and carrots. Bring to a boil, then reduce heat to low and simmer until carrots are tender. Add cooked sausage, rinsed kidney beans and chopped kale. Continue cooking until kale is wilted and sausage is heated through. Taste and add salt and pepper, as needed and to taste. Top with freshly grated Parmesan.
Notes
Be sure to read the “Ingredient and Cook's Notes" (above the recipe card!), where I share more detailedtips, variations and substitution suggestions for this recipe!