Sausage, White Bean and Potato Soup
Hearty. Consider Hot Italian sausage or andouille or garlic sausage.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
white meat free
gluten free
red meat free
contains fish
shellfish free
dairy free
vegan
pescatarian
- 1 bay leaf
- 3 cloves garlic minced
- 2 tbs olive oil
- 2 cups onions chopped
- 1 lb dried great northern beans
- 64 oz chicken broth
- .5 cup celery chopped
- 15 oz polish sausage cut into coins
- .5 cup carrot chopped
- 1 tsp italian seasoning dried
- .25 tsp pepper
- 8 cups kale torn
- 8 oz small, tiny potatoes
- Carbohydrate 48.3858804813571 g
- Cholesterol 207.30588766875 mg
- Fat 51.4839939829598 g
- Fiber 13.8315687917451 g
- Protein 64.9590920959689 g
- Saturated Fat 15.6783590187341 g
- Serving Size 1 1 Serving (483g)
- Sodium 668.973752541842 mg
- Sugar 34.554311689612 g
- Trans Fat 4.19489871447409 g
- Calories 918 calories
The day before: Pick over the beans. Soak overnight. Drain. Rinse. Brown Sausage in the oil, remove. Add Onions, celery, carrots and garlic and saute 8-10 minutes. Add beans, broth, bay leaf, pepper and Italian seasoning and bring to a boil. Reduce heat and simmer at least an hour - until the beans are tender and toothsome. Add kale and potatoes. Return to a boil. Reduce heat to a simmer and let it go 20 minutes until taters are done.
