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Cannellini Bean Soup

5 from 13 reviews

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Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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

Greek Chicken Bowls

5.0 rating
6 reviews
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