Ingredients for - Andouille Sausage, Kale & Bean Soup
2.
12 oz. andouille sausage, cut into 1/4-inch slices
5.
1/2 tsp. red chili flakes
6.
3 carrots, chopped
7.
3 celery, chopped
8.
8 oz. baby portobello mushrooms
9.
30 oz. cannellini beans, drained and rinsed
10.
48 oz. low-sodium chicken stock
11.
5 c. chopped kale
13.
1/4 c. grated Parmesan, additional for garnish
14.
1/4 c. fresh parsley, chopped
How to cook deliciously - Andouille Sausage, Kale & Bean Soup
1 . Stage
In a large dutch oven heat olive oil over medium heat. Saute sausage until golden brown, about 5 minutes. Remove sausage and add onion, garlic, chili flakes, carrots, celery and mushrooms. Continue to stir and saute for 5 minutes, till vegetables become tender. Season generously with salt and pepper.
2 . Stage
Add beans, chicken stock, kale and tomato paste. Bring to a boil and reduce to low and simmer for 10 to 15 minutes. Add sausage and cheese, warm through for 5 minutes. Serve with garnish of parsley and cheese.
Recipe information
Servings per container:
4
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