Description
My boyfriend loves this recipe and even prefers it to the Tuscan soup at a well known restaurant! I adapted this from a diabetic-friendly recipe, if you want to make it that way substitute sweet potato for the yellow potato.
Ingredients
- 1 tablespoon olive oil, or as needed
- 1 large onion, chopped
- 2 cloves garlic, crushed
- 1 pinch red pepper flakes, or to taste
- 1 pinch ground black pepper, or to taste
- 1 pound bulk hot Italian sausage, removed from casings and crumbled
- ½ teaspoon chopped fresh basil
- ¼ teaspoon smoked paprika (Optional)
- 6 cups low-sodium chicken broth
- 4 cups chopped kale
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 1 cup peeled and chopped yellow potatoes, or more to taste
Instructions
- Heat oil in a large stockpot over medium heat until the oil shimmers; cook and stir onion
- garlic
- red pepper flakes
- and black pepper until onion is translucent
- 10 to 15 minutes.
- Mix sausage
- basil
- and paprika together in a bowl.
- Stir sausage mixture into onion mixture; cook and stir until sausage is browned and fully cooked
- 5 to 10 minutes.
- Add chicken broth
- kale
- cannellini beans
- and potatoes to sausage-onion mixture; lower heat to medium-low. Cover stockpot and simmer until potatoes are tender
- 15 to 20 minutes.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 6