Citric Acid Free Spicy Turkey Sausage and White Bean Soup

Total time50 min

Prep time15 min

Cook time35 min

Citric Acid Free Spicy Turkey Sausage and White Bean Soup

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Ingredients

4 servings

2 tbsp extra-virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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
½ 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 6–8 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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