Chestnut Free Spicy Turkey Sausage and White Bean Soup
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4 servings
- 2 tbsp extra-virgin olive oil
- 1 lb fresh italian-style turkey sausage, casings removed
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tsp red pepper flakes
- 1 tsp ground turmeric
- 1 tsp smoked paprika
- Ā½ tsp ground black pepper
- 1 can (14.5 oz) diced tomatoes
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 4 cups low-sodium chicken broth
- 3 cups lacinato kale, stems removed, leaves roughly chopped
- 1 tsp salt, plus more to taste
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Heat the olive oil in a large Dutch oven over medium-high heat until shimmering. Add the turkey sausage and cook, breaking it into rough 1-inch pieces with a wooden spoon, until browned and cooked through with no pink remaining, about 6ā8 minutes. Transfer the sausage to a plate and set aside, leaving the drippings in the pot.
- 2
Reduce the heat to medium. Add the onion to the pot and cook, stirring occasionally, until softened and translucent, about 5 minutes.
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