u003cmeta charset=u0022utf-8u0022/u003eWhu003cstrongu003ey do you call for low-sodium chicken broth?u003c/strongu003e

u003cmeta charset=u0022utf-8u0022/u003eMy answer may be contrary to what you expect—this isn’t for decreasing sodium levels. Low-sodium broth is important for controlling the seasoning level. I'd rather you season every component as you go instead of relying on broth to season everything. If you season in stages, the entire soup, and all of its components, will taste better.

u003cmeta charset=u0022utf-8u0022/u003eIu003cstrongu003e don’t like kale, can I use anything else?u003c/strongu003e

u003cmeta charset=u0022utf-8u0022/u003eSwiss chard, collard greens and mustard greens are all great options. If you don’t like hardy greens you can use fresh spinach instead.

u003cmeta charset=u0022utf-8u0022/u003eu003cstrongu003eWhat can I substitute for fennel?u003c/strongu003e

u003cmeta charset=u0022utf-8u0022/u003eRed potatoes, parsnips, or celery would all be great options. They will have different cook times, so keep an eye on the soup and check for tenderness occasionally.

I can’t do sausage. What other meat would you suggest / replace the sausage with?

You could definitely use ground pork, turkey or chicken. I would opt for 85% lean ground meat for the best flavor (you can always drain off some of the drippings). I would then add some crushed fennel seed (if you have it), a bit more red pepper flakes and a dash of ground nutmeg (again, if you have it) to the meat while it cooks. This will give you that u0022sausageu0022 flavor.

Sausage Kale White Bean Soup with Parmesan Toast

Name: Sausage Kale White Bean Soup with Parmesan Toast
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 yellow onion, diced; Kosher salt; Crushed red pepper flakes; 1 pound bulk Italian sausage, hot or mild; 2 fennel bulbs, fronds reserved; 4 large cloves garlic, chopped (2 tablespoons); 4 cups low-sodium chicken broth; 1 small bunch Tuscan kale, stems removed, leaves torn into bite-size pieces (about 9 cups); 2 (14.5-ounce) cans cannellini beans, drained and rinsed; 2 cups whole milk, warmed; 2 tablespoons white wine vinegar; 6 thick-cut slices whole-wheat or sourdough bread; 1 cup shredded Parmesan

Sausage Kale White Bean Soup with Parmesan Toast

★★★★★ 5 from 2 reviews

Author: Lauren Grant
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 12 cups (6 servings) 1x
Category: Soup
Method: Stove top
Cuisine: Italian
Diet: Gluten Free

Description

This delicious soup recipe is perfect for busy weeknights. A simple ingredient list and easy process gets this one-pot meal on the table in 30 minutes. Enjoy a bowl of this Sausage Kale White Bean Soup with a piece of crunchy, cheesy Parmesan toast.

Ingredients

Scale

1 tablespoon olive oil
1 yellow onion, diced
Kosher salt
Crushed red pepper flakes
1 pound bulk Italian sausage, hot or mild
2 fennel bulbs, fronds reserved
4 large cloves garlic, chopped (2 tablespoons)
4 cups low-sodium chicken broth
1 small bunch Tuscan kale, stems removed, leaves torn into bite-size pieces (about 9 cups)
2 (14.5-ounce) cans cannellini beans, drained and rinsed
2 cups whole milk, warmed
2 tablespoons white wine vinegar

Parmesan Toast, optional

6 thick-cut slices whole-wheat or sourdough bread
1 cup shredded Parmesan

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Instructions

Heat oil in a large pot or Dutch oven over medium.
Add onion, ¼ teaspoon salt and ¼ teaspoon red pepper flakes; cook until softened and translucent, about 5 minutes.
Add sausage and cook, crushing with a wooden spoon, until cooked through and browned, 6–8 minutes. Drain all but 2 tablespoons drippings from pot.
Meanwhile, quarter fennel bulbs lengthwise, then slice into ½ inch-thick slices (you should get 4–5 cups). Add fennel and garlic to pot and cook 2 minutes.
Add broth, bring to a boil, then reduce to a simmer over medium and cook until fennel is nearly tender, about 5 minutes.
Meanwhile make Parmesan Toasts. Heat broiler to high with rack set 6-inches from element. Arrange bread slices on a baking sheet and broil until lightly toasted, about 2 minutes. Flip bread and top with Parmesan, dividing cheese evenly between toasts. Broil toasts until Parmesan is melty and starting to brown, 2–3 minutes; set aside.
Stir kale, beans and milk into soup; cook until kale is wilted, about 2 minutes. Stir in vinegar and season with additional salt, red pepper flakes and vinegar to taste.
Serve soup with Parmesan toast and reserved fennel fronds

Equipment

Dutch oven

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Notes

If you’ve got a Parmesan rind floating around in the fridge or freezer, plop that in as the soup simmers. It will infuse the broth with salt, savory goodness.

Nutrition of 2 cups soup + 1 full cheesy toast: 527 cal, 25g fat, 10g sat fat, 54mg chol, 1300mg sod, 45g carb, 9g carb, 7g sug, 32g pro

Nutrition

Serving Size: 2 cups soup
Calories: 398
Sugar: 5.5g
Sodium: 1063mg
Fat: 20g
Saturated Fat: 7g
Carbohydrates: 33g
Fiber: 7g
Protein: 22g
Cholesterol: 40mg

Keywords: Sausage kale white bean soup, White bean and sausage soup, Tuscan white bean soup, White bean and kale soup, Italian white bean soup, White bean kale soup

Find it online: https://zestfulkitchen.com/sausage-kale-white-bean-soup-with-parmesan-toast/

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