White Bean and Kale Soup with Chicken Sausage
- 2 (32.0-null) containers low-sodium chicken broth, divided
- 1 (12.0-ounce) package The Original Brat Hans Chicken Sausage, such as Roasted Artichokes and Olives or Spinach & Feta, sliced
- 1 large yellow onion, thinly sliced
- Salt and ground black pepper, to taste
- 7 cups cooked white beans (cannellini, navy or great northern), divided
- 1 bunch organic kale, stems and tough ribs removed, leaves roughly chopped
Heat 1/4 cup broth in a large pot over medium heat.
Add sausage slices and cook, stirring occasionally, until liquid has evaporated and sausage is just browned, about 10 minutes.
Add onions, salt and pepper and cook, stirring often, until softened, about 10 minutes more. (Add a generous splash of broth to the pot if onions begin to stick.)
Meanwhile, put 3 cups beans and 2 cups broth into a blender and purée until smooth; set aside.
Add remaining broth to sausage mixture in pot and bring to a boil, scraping up any browned bits.
Add kale, reduce heat, cover and simmer, stirring occasionally, until wilted and softened, about 5 minutes.
Uncover, add remaining 4 cups beans, bean purée, salt and pepper and simmer until hot throughout, about 5 minutes more.
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- 2 (32.0-null) containers low-sodium chicken broth, divided
- 1 (12.0-ounce) package The Original Brat Hans Chicken Sausage, such as Roasted Artichokes and Olives or Spinach & Feta, sliced
- 1 large yellow onion, thinly sliced
- Salt and ground black pepper, to taste
- 7 cups cooked white beans (cannellini, navy or great northern), divided
- 1 bunch organic kale, stems and tough ribs removed, leaves roughly chopped