Tuscan White Bean Soup

 

Ingredients

• 2 tablespoons olive oil
• 1/2 pound Italian-style chicken sausage or Italian-style turkey sausage, casing removed (find GF sausage)
• 1 onion, diced
• 1/2 cup dry white wine (i would have to omit this)
• 1 (32 ounce) carton Swanson® Tuscan Chicken Flavor Infused Broth (find a GF YF chicken broth)
• • 20 ounces kale, cut into thin strips
  • 1 (15 ounce) can white cannellini beans, rinsed and drained
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons grated Parmesan cheese (optional) (0% Parmesan Cheese)

  • Directions

  • • Prep
      15 m
    • Ready In
      45 m
    1. Heat the oil in a 6-quart saucepot over medium-high heat. Add the sausage and cook until well browned, stirring often to separate meat. Pour off any fat.
    2. Add the onion to the saucepot and cook for 3 minutes, stirring occasionally. Add the wine to the saucepot and heat to a boil, stirring to scrape up the browned bits from the bottom of the saucepot. Cook for 2 minutes.
    3. Stir in the broth and heat to a boil. Reduce the heat to medium-low. Stir in the kale and beans. Cover and cook for 10 minutes or until the kale is tender, stirring occasionally. Sprinkle with the parsley and cheese, if desired.