Description
Use up all those canned beans with this tasty and hearty bean soup with sausage and wilted greens.
Ingredients
Units
Scale
- 3 tablespoons olive oil, plus more for drizzling
- 4 cloves garlic thinly sliced
- 1 large onion, thinly sliced
- 1 sprig rosemary, leaves removed and chopped
- 1 teaspoon crushed red pepper flakes (optional)
- 1 pound Italian chicken sausages, casing removed (you can also use pork sausages or ground meat)
- 4 cups stock of your choice (I used vegetarian for this recipe)
- 1 pound canned white beans or chickpeas, rinsed and drained
- Kosher salt and freshly ground black pepper
- 1 bunch kale, ribs and stems removed, leaves coarsely chopped
- 1 bunch spinach, trimmed, coarsely chopped
- 4 cups arugula, divided
- 2 teaspoons fresh lemon juice
- Shaved Parmesan, for serving
Instructions
- BROWN ONIONS: Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat. Add onions, rosemary, salt, and pepper and cook until onions are soft and golden brown, about 8-10 minutes.
- ADD GARLIC: Add garlic and red pepper, if using, and cook for 1 minute.
- COOK SAUSAGE: Add the sausage, making sure to break up the meat, and cook until cooked through and golden brown.
- DRAIN OFF FAT: Drain off any excess fat.
- ADD STOCK: Add the stock and the canned beans bring to a boil. Immediately reduce the heat and simmer, stirring occasionally for about 20 minutes.
- ADD GREENS: Mix in the kale, spinach, and half of the arugula and cook until just wilted, about 3-4 minutes. Adjust seasoning, to taste.
- SEASON ARUGULA & SERVE: Toss the remaining arugula with lemon juice and 1 tablespoon olive oil. Divide soup between bowls and top with arugula and shaved Parmesan cheese, and a drizzle of olive oil. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main, soup
- Method: Stovetop
Nutrition
- Serving Size:
- Calories: 289
- Sugar: 4.4 g
- Sodium: 721.9 mg
- Fat: 15.7 g
- Carbohydrates: 24.7 g
- Fiber: 7.5 g
- Protein: 14.2 g
- Cholesterol: 19.7 mg