Skillet 30-Minute Kale, White Bean and Sausage Soup
- 2 tablespoons olive oil
- ½ cup chopped shallots (about 1 large shallot)
- 1 jalapeno, seeded and finely hopped (about 2 tablespoons) or 1 teaspoons dried red chile flakes (optional)
- 1 sprig fresh thyme
- 2 medium cloves garlic, minced (about 2 teaspoons)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ pound chicken, turkey, or pork Italian sausage, removed from the casing
- 2 cups homemade or store-bought low sodium chicken broth
- ½ bunch kale, stems removed and leaves cut into ribbons (about 4 cups)
- 1 (15-oz) can white beans, drained and rinsed
- 1 tablespoon freshly squeezed juice from 1 lime or lemon
- Fresh picked parsley leaves, for garnish
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- 1 lime or lemon, freshly squeezed juice from (1 tablespoon)
- Basil, dried (1 teaspoon)
- Garlic (2 medium cloves)
- Jalapeno (1)
- Kale (1/2 bunch)
- Oregano, dried (1 teaspoon)
- Picked parsley, Fresh leaves (1)
- Shallots (1/2 cup)
- Thyme, fresh (1 sprig)
- White beans (1 (15-oz) can)
- Meat
- Chicken (1/2 pound)
- Canned Goods
Chicken broth, homemade or store-bought low sodium (2 cups)
- Cooking & Baking
- Olive oil (2 tablespoons)
Preparation
Read recipe preparation on seriouseats.com
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Published February 12, 2013 (5 days ago).
14 people saved this recipe.
