Cannellini Bean Soup
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutrs
- Yield: 6-8 servings 1x
Ingredients
Scale
- 1 pound spicy Italian sausage
- 1 yellow onion, minced
- 2 large carrots, diced
- 3 garlic cloves, minced
- 1/2 teaspoon salt
- 2 teaspoons Italian seasonings
- ~50oz chicken bone broth*
- 14oz can of diced tomatoes
- 1 tablespoon tomato paste
- 1 head of dino kale, chopped and massaged
- 29oz can of cannellini beans, drained and rinsed
- black pepper, to taste
- coarse salt, for garnish
- fresh parsley, for garnish
- gluten free baguette**
Instructions
- Place a large pot or dutch oven over medium heat on the stovetop. Add the Italian sausage, break apart into small pieces and cook until no pink remains. Use a slotted spoon to remove the sausage and set aside for later.
- Add the onion and carrots to the pan along with 1/4 teaspoon of salt. Sauté for about 5-7 minutes, until onion begins to become translucent and carrots begin to soften. Add garlic, 1/4 teaspoon salt, and Italian seasonings and sauté for 3 more minutes. Add in broth, diced tomatoes, tomato paste, and kale. Combined then cover and let come to a boil for 10 minutes.
- Lastly, add the Italian sausage, cannellinni beans, and black pepper to the pot and let the beans heat through for 5 minutes. Garnish with extra black pepper, coarse salt, fresh parsley, and some crust gluten free bread!
Notes
* I used three 16.9oz containers of Kettle & Fire chicken bone broth
** I used Against The Grain Baguette
Find it online: https://paleomg.com/cannellini-bean-soup/