- 2 tablespoons olive oil
- 1/2 pound Italian-style chicken sausage or Italian-style turkey sausage, casing removed
- 1 onion, diced
- 1/2 cup dry white wine
- 1 (32 ounce) carton Swanson® Tuscan Chicken Flavor Infused Broth
- 20 ounces kale, cut into thin strips
- 1 (15 ounce) can white cannellini beans, rinsed and drained
- 2 tablespoons chopped fresh parsley
- 2 tablespoons grated Parmesan cheese (optional)
- Heat the oil in a 6-quart saucepot over medium-high heat. Add the sausage and cook until well browned, stirring often to separate meat. Pour off any fat.
- Add the onion to the saucepot and cook for 3 minutes, stirring occasionally. Add the wine to the saucepot and heat to a boil, stirring to scrape up the browned bits from the bottom of the saucepot. Cook for 2 minutes.
- Stir in the broth and heat to a boil. Reduce the heat to medium-low. Stir in the kale and beans. Cover and cook for 10 minutes or until the kale is tender, stirring occasionally. Sprinkle with the parsley and cheese, if desired.
10/19/2019
recipepes.com
tuscan white bean soup from swanson®, recipe
PT15M
PT1H
5
455 calories
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