White Bean and Sausage Soup
Yield 4
Betty Strobele of A Mindful You Wellness
Prep time
10 Min
Cook time
35 Min
Total time
45 Min

White Bean and Sausage Soup

This warm and inviting soup is great all year long. Replace the sausage with ground beef, turkey or tofu.

Ingredients

  • 1 pd Pork Sausage, casing removed
  • 2 Carrots, large chopped
  • ½ Yellow Onion, large chopped
  • 2 tsp Olive Oil
  • 3 C White Beans, cooked
  • 1 tsp Red Chili Flakes
  • 2 tsp Smoked Paprika
  • Salt and pepper to taste
  • 4 Cups Chicken Broth
  • 4 C Baby Kale, stems removed and chopped (or baby spinach)
  • ½ C Cashew Cream

Instructions

  1. In a large pot, heat oil. Add the onion and carrots and cook for 3-4 minutes. Add the sausage. Cook with breaking up, for 5-7 minutes. You want the sausage in crumbles. Drain off all the fat.
  2. Add chili flakes, paprika and salt and pepper to taste. In a food processor or emulsifier, blend 1 cup of the white beans with 1 C of broth. Blend until smooth. Add to the pot with the remaining beans and broth.
  3. Cover and cook for 15 minutes. Add the kale (or spinach) and cook for another 10 minutes until wilted. Add cashew cream and stir..
  4. This will make about 4 servings. Double or triple and freeze for later!

Nutrition Facts

Calories

536

Protein

28 g

Carbs

36 g

Fiber

10 g

Sugar

5 g

Net carbs

26 g

Fat

32 g

Sat. Fat

10 g

Sodium

1134 mg

Potassium

1195 mg

Cholesterol

78 mg

Iron

6.9 mg

Zinc

3.8 mg

Calcium

338 mg

Vitamin A

522 IU

Vitamin C

66 mg

Vitamin D

0.3 µg

Vitamin E

3.4 mg

Vitamin B2

.56 mg

Vitamin B3

7.9 mg

Vitamin B6

.25 mg

Vitamin B12

1.13 µg

Folic Acid

0 µg

Folate

120 µg

Magnesium

104 mg