Italian Sausage Bean Soup

By nurseliz

Prep: 20 min. Cook: 1-1/2 hours
Yield: 8 Servings

Ingredients

• 1 pound bulk Johnsonville® Ground Sausage
• 1 medium onion, finely chopped
• 3 garlic cloves, sliced
• 4 cans (14-1/2 ounces each) reduced-sodium chicken broth
• 2 cans (15 ounces each) pinto beans, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 cup medium pearl barley
• 1 large carrot, sliced
• 1 celery rib, sliced
• 1 teaspoon minced fresh sage
• 1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed
• 6 cups chopped fresh kale

Preparation

Step 1

In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
Stir in the broth, beans, tomatoes, barley, carrot, celery, sage and rosemary. Bring to a boil. Reduce heat; cover and simmer for 45 minutes.
Stir in kale; return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender and kale is wilted. Yield: 8 servings (3 quarts).

Nutritional Facts 1-1/2 cups equals 339 calories, 9 g fat (3 g saturated fat), 23 mg cholesterol, 1,100 mg sodium, 48 g carbohydrate, 11 g fiber, 19 g protein.