Red Meat Allergy Friendly Classic Sausage Kale Soup
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
6 servings
- 1 lb italian sausage, casings removed
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- Ā½ tsp red pepper flakes
- 1 can (14.5 oz) diced tomatoes
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 6 cups low-sodium chicken broth
- 1 parmesan rind (optional)
Can be omittedparmesan rind
- 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)
- 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 6ā8 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 4ā5 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!