Italian Sausage and White Bean Soup with Kale

With Italian-style chicken sausage, tons of veggies, beans, and escarole, this low calorie soup is sure to make your belly warm, full, and happy. Substitute kale with any leafy green of your choice, such as escarole, if you prefer.

source	Jess Dudley
categories	soup, instant pot
yield	Serves 10
prep time	15 mins
total time	55 mins

INGREDIENTS

11 oz Italian chicken sausage, casings removed*

½ cup chopped onion

½ cup chopped carrot

½ cup chopped celery

2 cloves garlic, minced

Pinch of crushed red pepper flakes

3 cup reduced-sodium chicken broth

1 (28 oz) can crushed tomatoes

1 (15 oz) can cannellini (white kidney) beans, rinsed and drained

2 bay leaves

Freshly ground black pepper

4 cup escarole, cut into 2-inch pieces (1/2 head)**

3 Tbsp freshly grated Pecorino Romano cheese

INSTRUCTIONS

1. Heat a non-stick skillet over medium heat. Add the sausage and cook, using wooden spoon to break the meat into small pieces as it browns, about 5 minutes.

2. Add the onion, carrot, celery, garlic and pepper flakes.

3. Cook, stirring, until the vegetables soften, 2-3 minutes.

4. Transfer to a slow cooker and add the broth, tomatoes, white beans, bay leaves and black pepper to taste.

5. Cover and cook on high for 4 hours or on low for 8 hours.

6. Discard the bay leaves, add the kale and Pecorino Romano and cook until the kale is wilted, about 30 minutes.

7. Serve hot.

NOTES

* Works with Pork, Chicken or Turkey Sausage. Can mix both mild and hot. ** Can replace kale with escarole. Serving size:.......1 1/3 cups Calories:.............207 Total Fat:............4.4g 6% Saturated Fat:....1.3g 6% Cholesterol:.......25mg 8% Sodium:.............798mg 35% Carbohydrate:...30.6g 11% Dietary Fiber:.....8.6g 31% Total Sugars:.....1.2g Protein:..............15.3g