Name: Andouille Sausage, Kale & Bean Soup
Yield: 4
Ingredients: 2 tbsp. extra-virgin olive oil -; 12 oz. andouille sausage, cut into 1/4-inch slices -; 1 onion, chopped -; 2 garlic cloves, minced -; 1/2 tsp. red chili flakes -; 3 carrots, chopped -; 3 celery, chopped -; 8 oz. baby portobello mushrooms -; 30 oz. cannellini beans, drained and rinsed -; 48 oz. low-sodium chicken stock -; 5 c. chopped kale -; 1 tbsp. tomato paste -; 1/4 c. grated Parmesan, additional for garnish -; 1/4 c. fresh parsley, chopped -

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Ingredients for - Andouille Sausage, Kale & Bean Soup

1. 2 tbsp. extra-virgin olive oil -

2. 12 oz. andouille sausage, cut into 1/4-inch slices -

3. 1 onion, chopped -

4. 2 garlic cloves, minced -

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 -

12. 1 tbsp. tomato paste -

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.