Spicy Sausage and White Bean Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 pound spicy Italian sausage, casing removed
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 28-ounce can crushed tomatoes
• 4 cups chicken or vegetable broth
• 2 15-ounce cans white beans, drained and rinsed
• 1 teaspoon red pepper flakes
• 2 cups kale, chopped
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until softened.
2. 2 Add the sausage and cook until browned, breaking it into small pieces with a spoon.
3. 3 Stir in smoked paprika and cumin, cooking for another minute to toast the spices.
4. 4 Pour in the crushed tomatoes and broth, stirring to combine.
5. 5 Add the beans and red pepper flakes, then bring the soup to a simmer.
6. 6 Add kale and cook until tender.
7. 7 Season with salt and pepper to taste.
8. 8 Serve hot, garnished with fresh parsley.

Equipment

• Large pot
• Wooden spoon
• Cutting board
• Knife

Variations

• Add diced potatoes for extra heartiness.
• Substitute kale with spinach for a milder flavor.

Substitutions

• Use ground turkey sausage for a leaner option.
• Substitute kale with Swiss chard.

Pairings

• Pairs well with a crusty baguette or garlic bread.

Nutrition

Tips

• For a smokier flavor, use smoked paprika.
• Feel free to adjust the spice level to your preference.

Storage

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with crusty bread or a side salad for a complete meal.

FAQ