Judy Kim

The spicy sausage in this soup will heat up a cold Wednesday night.

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Yields: 4 Total Time: 0 hours 40 mins

Ingredients 2 tbsp. extra-virgin olive oil 12 oz. andouille sausage, cut into 1/4-inch slices 1 onion, chopped 2 garlic cloves, minced 1/2 tsp. red chili flakes 3 carrots, chopped 3 celery, chopped 8 oz. baby portobello mushrooms 30 oz. cannellini beans, drained and rinsed 48 oz. low-sodium chicken stock 5 c. chopped kale 1 tbsp. tomato paste 1/4 c. grated Parmesan, additional for garnish 1/4 c. fresh parsley, chopped This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. Directions In a large dutch oven heat olive oil over medium heat. Saute sausage until golden brown, about 5 minutes. Remove sausage and add onion, garlic, chili flakes, carrots, celery and mushrooms. Continue to stir and saute for 5 minutes, till vegetables become tender. Season generously with salt and pepper. Add beans, chicken stock, kale and tomato paste. Bring to a boil and reduce to low and simmer for 10 to 15 minutes. Add sausage and cheese, warm through for 5 minutes. Serve with garnish of parsley and cheese.

Judy Kim Judy Kim is a New York based food stylist, recipe developer, culinary producer and creative consultant.

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