Opal® Apple, Sausage, Kale, and White Bean Soup
It’s almost too easy to sneak servings of vegetables into soup, but did you know you can also throw in apples? Yum. Yum.
Servings 6 servings
Calories 260kcal
Ingredients
- 1 pound chicken sausage chopped into pieces, casings removed
- 1 Tbsp olive or vegetable oil
- 1 whole onion diced
- 2 cloves garlic chopped
- 1 pinch crushed red pepper
- 4 cups chicken or vegetable broth low-sodium
- 2 large Opal® apples peeled, cored and diced
- 1 can cannellini beans drained and rinsed (~15 ounce)
- 1 tsp Italian seasoning
- 1 ea bay leaf
- 1 piece parmesan rind ~2 inch (optional)
- 1 bunch dark leafy greens kale or spinach or swiss chard, coarsely chopped
- Salt and pepper to taste
- Lemon juice to taste
Instructions
- Cook the sausage in a large sauce pan over medium heat and set aside, about 8 minutes, draining any grease from the pan.
- Add the oil and onion and cook until tender, about 5-7 minutes.
- Add the garlic and red pepper flakes and cook until fragrant, about a minute.
- Add the broth, sausage, apples, beans, oregano, bay leaf and parmesan rind, bring to a boil, reduce the heat and simmer until apples are tender, about 10-15 minutes.
- Add the kale and simmer until it wilts, about 1-2 minutes.
- Season with salt, pepper and lemon juice, remove from heat, remove bay leaf and parmesan rind and serve while hot.
- Optional: Puree some of the apples and beans for a creamy broth.
Notes
Recipe courtesy of Opal® Apples
Nutrition
Calories: 260kcal | Carbohydrates: 21g | Protein: 19g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 60mg | Sodium: 820mg | Fiber: 4g