Sausage Kale & White Bean Soup

Sausage, Kale, and White Bean Soup
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  • 1 Tbsp olive oil
  • 12 oz pkg andouille sausage, sliced
  • 1 medium yellow onion, chopped
  • 4 garlic cloves, minced
  • 3 carrots, chopped
  • 3 ribs celery, chopped
  • 8 oz shiitake mushroom caps, chopped (Save stems for stock!)
  • 1/2 tsp red chili flakes
  • Salt and pepper, to taste
  • 2 (14 oz) cans cannellini beans, drained and rinsed
  • 32 oz chicken broth
  • 1 Tbsp tomato paste
  • 1 bunch kale, stemmed and chopped


  1. Heat oil over medium heat in a 6 quart Dutch oven. Sauté sausage until browned. Remove from pan, set aside.
  2. Sauté onion until just translucent. Add garlic, cook until just fragrant. Stir in carrots, celery, mushrooms, salt, pepper, and chili flakes. Sauté until vegetables are just tender, about 5 minutes.
  3. Add beans, broth, tomato paste, sausage, and kale. Bring to a boil, reduce heat to low and simmer about ten minutes, or until kale is wilted and tender.
  4. Serve sprinkled with Parmesan cheese, if desired.

Makes 6 servings

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