Appetizers / Soups / Salads

Tuscan Bean Sausage and Kale Soup speckerreck takes several minutes to prepare.

Tuscan Bean Sausage and Kale Soup speckerreck takes several minutes to cook.

Tuscan Bean Sausage and Kale Soup speckerreck makes 8 servings.

The ingredients for Tuscan Bean Sausage and Kale Soup speckerreck are:

1 lb Italian Sausage, pork
1 cup, chopped Carrots, raw
1/2 cup, chopped Onions, raw
3 cloves Garlic
2 cans Diced Tomatoes
6 cups chicken broth
1 can White Beans drained
1 can Green Beans
1 cup sliced Zucchini
1/2 tsp basil
1 tsp salt
1/2 tsp pepper
1.5 cups dry pasta (small size)
5 cups, chopped Kale (or spinach)

Here is how you make Tuscan Bean Sausage and Kale Soup speckerreck:

In a large pot, cook the sausage over medium heat until browned, 3-4 minutes, breaking it into small pieces as it cooks. If your sausage is really lean, you may need to use a teaspoon or so of oil so it doesn't stick to the pan.Add the carrots, onion, and garlic, and continue to cook, stirring often, until the sausage is cooked through, 5-10 minutes. At this point, if there is excess grease, drain it before proceeding.Add the broth, tomatoes, beans, green beans, zucchini, basil, salt and pepper.Bring the soup to a boil. Boil 15 minutes.Add the shell pasta, reduce the heat to a simmer and cover the pot. Cook for about 8-10 minutes, until the pasta is tender, stirring occasionally to make sure the pasta isn't sticking.Stir in the Kale and simmer for another minute until the Kale is wilted. Serve sprinkled with Parmesan cheese.Serving Size:?8 servings

The nutritional information for Tuscan Bean Sausage and Kale Soup speckerreck is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 321.0

• Total Fat: 13.6 g
• Cholesterol: 43.0 mg
• Sodium: 874.2 mg
• Total Carbs: 32.9 g
• Dietary Fiber: 9.1 g
• Protein: 19.7 g