Low Iodine Classic Sausage Kale Soup

Total time50 min

Prep time15 min

Cook time35 min

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Ingredients

6 servings

1 lb italian sausage, casings removed
Botto's Sweet Italian Sausage, 4 lbs.
See all
1 tbsp olive oil
1 medium yellow onion, diced
4 garlic cloves, minced
½ tsp red pepper flakes
1 can (14.5 oz) diced tomatoes
2 cans (15 oz each) cannellini beans, drained and rinsed
Chef's tip
Choose canned cannellini beans; drain and rinse if the recipe calls for it.
6 cups low-sodium chicken broth
1 parmesan rind (optional)
Omit this
This ingredient likely doesn’t work for the diet.
1 bunch (about 8 oz) curly or lacinato kale, stems removed, leaves roughly chopped
salt and pepper, to taste

For serving

grated parmesan cheese, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.
crusty bread, for serving (optional)

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the sausage and cook, breaking it into rough 1-inch pieces with a wooden spoon, for 6–8 minutes, until browned and cooked through with no pink remaining. Transfer the sausage to a plate, leaving the rendered fat in the pot.
2
Reduce the heat to medium. Add the onion to the pot and cook, stirring occasionally, for 4–5 minutes, until softened and translucent. Add the garlic and red pepper flakes and cook for 1 minute, until fragrant, watching closely so the garlic does not brown.

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