Tuscan White Bean Soup

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

2 Tbsp

Olive Oil

8 oz

Italian-Style Chicken Sausages

or Italian-style Turkey Sausage

1

Onion

1/2 cup

Dry White Wine

4 cups

Swanson® Tuscan Chicken Flavor Infused Broth

3 cups

Kale

2 cups

Canned Cannellini White Kidney Beans

2 Tbsp

Fresh Parsley

2 Tbsp

Parmesan Cheese

Cooking Instructions

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Step 1

Heat the Olive Oil (2 Tbsp) in a 6-quart saucepot over medium-high heat. Remove the casing and slice the Italian-Style Chicken Sausages (8 oz) and cook until well browned, stirring often to separate meat. Pour off any fat.

Step 2

Dice the Onion (1) and add it to the saucepot and cook for 3 minutes, stirring occasionally.

Step 3

Add the Dry White Wine (1/2 cup) to the saucepot and heat to a boil, stirring to scrape up the browned bits from the bottom of the saucepot. Cook for 2 minutes.

Step 4

Pour in the Swanson® Tuscan Chicken Flavor Infused Broth (4 cups) and stir. Heat to a boil, and then reduce the heat to medium-low.

Step 5

Cut the Kale (3 cups) into thin strips and rinse and drain the Canned Cannellini White Kidney Beans (2 cups) . Add both to the pot.

Step 6

Cover and cook for 10 minutes or until the kale is tender, stirring occasionally.

Step 7

Serve in soup bowl and garnish with fresh Fresh Parsley (2 Tbsp) and Parmesan Cheese (2 Tbsp) , if desired.