Turkey Sausage and White Bean Soup With Parmesan (Edit recipe)

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This sausage and bean soup is so hearty and comforting. It's made with savory turkey sausage, white beans, and earthy greens, then finished with plenty of freshly grated parmesan for richness. It’s the kind of soup that can absolutely stand on its own as dinner, especially with a crusty loaf of bread for dipping.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

30 minutes

INGREDIENTS

15

Serves: 4

Ingredients

1 Tbsp ARGILOS IV MILD Extra Virgin Olive Oil (500ml) - Argilos
1 lb Sweet Italian Sausage, turkey
4 cloves Garlic, minced
2 Tbsp Shallot
1 tsp Smoked Paprika
1 tsp Organic Thyme - Primal Palate
1 tsp Organic Oregano - Primal Palate
1 Tbsp All Purpose Flour
4 cups Chicken Broth, Low Sodium
1 cup Cannellini Beans, drained and rinsed
1 cup Great Northern Beans, Canned, drained and rinsed
2 whole Organic Bay Leaves - Primal Palate
2 cups Kale, chopped, large ribs removed
1 cup Parmesan Cheese, freshly grated
1 pinch Salt and Pepper

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Place a large Dutch oven over medium heat. Once the pot is hot, add the olive oil and let it heat up.
Add the turkey sausage, removed from the casings, and break it up as it cooks. Brown for about 10 minutes, until cooked through and lightly golden.
Using a slotted spoon, remove the sausage from the pot and set it aside, leaving the oil and flavorful bits behind.
Add the garlic and shallots to the pot and sauté for about 1 minute, just until fragrant. Stir in the smoked paprika, thyme, and oregano and let everything cook together for a few seconds.
Sprinkle in the flour and stir until it forms a thick paste. This will give the soup a little body without making it heavy.
Slowly pour in the chicken broth, stirring constantly with a wooden spoon and scraping up any bits from the bottom of the pot.
Add the beans, then tuck in the bay leaves. Return the sausage to the pot, reduce the heat to medium-low, and let the soup come to a simmer, about 10 minutes.
Stir in the chopped kale and let the soup simmer on low for another 10 minutes, until the kale is tender.
Stir in freshly grated Parmesan to finish. Remove the bay leaves before serving.
Add salt and pepper to taste.
Ladle into bowls and top with more freshly grated Parmesan.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	601
Fat:	32 g
Carbohydrates:	33 g
Protein:	41 g
Cholesterol:	85 g
Sodium:	1408 mg
Fiber:	9 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.