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RECIPE
15 INGREDIENTS 7 STEPS 30min

Spicy Sausage White Bean Soup

5.0
12 Ratings
Community Pick
Spicy Sausage White Bean Soup is the perfect comfort dinner for a busy weeknight. Its combination of flavors and a little heat from the red pepper flakes bring this soup to another level. All it takes is 30 minutes on the cooktop!
Spicy Sausage White Bean Soup Recipe | SideChef
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Spicy Sausage White Bean Soup is the perfect comfort dinner for a busy weeknight. Its combination of flavors and a little heat from the red pepper flakes bring this soup to another level. All it takes is 30 minutes on the cooktop!
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
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Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.SideChef.com
30min
Total Time
$2.14
Cost Per Serving

Ingredients

Servings
4
US / METRIC
1 lb
Spicy Italian Sausage Links
casing removed
2 cans
(15.5 oz)
Cannellini White Kidney Beans , drained
1 can
(14 oz)
Diced Tomatoes
5 1/2 cups
Kale , de-stemmed, roughly chopped
1
cut into 1-inch chunks
1
Yellow Onion , roughly chopped
3 cloves
Garlic , minced
3 cups
Chicken Broth
1/2 Tbsp
Italian Seasoning
1/2 tsp
Crushed Red Pepper Flakes
3/4 tsp
1 Tbsp
Vegetable Oil
1 Tbsp
for garnish
(optional)
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Nutrition Per Serving

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CALORIES
696
FAT
30.0 g
PROTEIN
36.1 g
CARBS
65.9 g

Cooking Instructions

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Step 1
Heat the Vegetable Oil (1 Tbsp) in a large pot over medium-high heat. Cook Garlic (3 cloves) and Yellow Onion (1) for 2 minutes or until fragrant.
Step 2
Add Spicy Italian Sausage Links (1 lb) and use a spatula to break them down into small pieces. Cook for about 3 minutes or until lightly brown.
Step 3
Stir in Carrot (1) and cook for 5 minutes or until lightly brown.
Step 4
Add Cannellini White Kidney Beans (2 cans) , Diced Tomatoes (1 can) , Italian Seasoning (1/2 Tbsp) , Crushed Red Pepper Flakes (1/2 tsp) , Salt (3/4 tsp) , and Ground Black Pepper (1/8 tsp) . Cook for 2 minutes.
Step 5
Pour in Chicken Broth (3 cups) . Add Bay Leaf (1) and simmer for 3-5 minutes.
Step 6
Add Kale (5 1/2 cups) and cook for about 2 minutes or just until wilted.
Step 7
Serve the soup in a bowl with bread if desired and garnish with Fresh Parsley (1 Tbsp) .

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5.0
12 Ratings
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Nutrition Per Serving
Calories
696
% Daily Value*
Fat
30.0 g
38%
Saturated Fat
11.6 g
58%
Trans Fat
0.0 g
--
Cholesterol
84.1 mg
28%
Carbohydrates
65.9 g
24%
Fiber
16.7 g
60%
Sugars
8.4 g
--
Protein
36.1 g
72%
Sodium
2340.7 mg
102%
Vitamin D
--
--
Calcium
209.0 mg
16%
Iron
6.8 mg
38%
Potassium
420.5 mg
9%
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