Turkey, Kale, and White Bean Soup
Ingredients
- 2 tablespoons canola oil
- 1 onion chopped
- 1 link mild or hot turkey sausage casing removed
- 3 cloves garlic minced
- 4 cups kale stems removed, washed, and shredded
- 2 15-ounce cans fire roasted diced tomatoes with their juice
- 2 19-ounce cans cannellini beans rinsed and drained
- salt and pepper to taste
Instructions
- Heat 1 tablespoon oil in a large saucepan over medium heat. Add the onion and sauté about 2 to 3 minutes until softened.
- Add the sausage and cook, breaking apart, until no longer pink, about 3 to 4 minutes.
- Add the garlic and kale to the pan and cook, stirring until the kale wilts, about 2 minutes.
- Stir in the tomatoes; bring to a simmer. Reduce the heat and simmer, covered, until the kale is tender, about 4 to 5 minutes.
- Stir the beans into the stew and cook until warmed through, about 5 minutes.
- For a thicker consistency, mash some of the beans with a fork.
- Taste, add salt and pepper if necessary, and serve.
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