Smoked Sausage And White Bean Soup With Garlic Bread

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 35 min · Pork · high-protein

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Ingredients

• 6 oz smoked pork sausage rope, sliced into coins
• 1 tbsp olive oil
• 1 yellow onion, diced
• 1 carrots, diced
• 1 celery ribs, diced
• 3 cloves garlic, minced
• 2 (15 oz) cans canned white beans, drained
• 3 cups chicken broth
• 1 bunch kale, stemmed and chopped
• 1/2 tsp dried thyme
• 1/4 tsp red pepper flakes
• 1/2 loaf (8 oz) Italian bread
• 2 tbsp butter, softened
• 1/4 cup grated Parmesan

Method (tap to check — screen stays awake)

1. Brown the sausage coins in the oil over medium-high until the cut faces are crusted and the fat has rendered out, 5 to 6 minutes; lift them out with a slotted spoon.
2. Cook the onion, carrots and celery in the rendered fat until softened and lightly browned, 6 minutes, then add two-thirds of the garlic and cook 30 seconds until fragrant.
3. Add the beans, broth, thyme and pepper flakes. Simmer 10 minutes, then mash about a cup of the beans against the side of the pot to thicken the broth.
4. Return the sausage, add the kale, and simmer until the leaves are silky and dark green, 4 to 5 minutes.
5. Mash the remaining garlic into the butter, spread it on the split bread, and broil until the surface is browned and crackling, 3 minutes.
6. Ladle the soup into bowls, dust with Parmesan, and cut the garlic bread into planks for dunking.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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