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Sausage, Kale and White Bean Soup
Hoofdgerecht

Sausage, Kale and White Bean Soup

3 uVoor 6Nutri-Score B€€
van @lys_edwin1 import0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

6 personen
  • mild Italian sausage (casings removed)Vlees500 g
  • leek (thinly sliced)Groente en fruit1 stuk
  • carrots (diced)Groente en fruit2 stukken
  • celery (diced)Groente en fruit2 stukken
  • onion (diced)Groente en fruit1 stuk
  • garlic (minced)Groente en fruit6 stukken
  • rosemary (chopped)Kruiden en specerijen2 g
  • thyme (chopped)Kruiden en specerijen2 g
  • tomato pasteVoorraadkast30 g
  • garlic powderKruiden en specerijen3 g
  • onion powderKruiden en specerijen3 g
  • dried oreganoKruiden en specerijen3 g
  • red pepper flakesKruiden en specerijen2 g
  • bay leafKruiden en specerijen1 stuk
  • chicken brothVoorraadkast2 liter
  • dried white beans (soaked overnight)Voorraadkast400 g
  • Tuscan kale (shredded)Groente en fruit200 g
  • Parmesan (grated, for topping)Zuivel30 g
  • parsley (chopped, for topping)Groente en fruit10 g
  • lemon zest (for topping)Groente en fruit1 stuk
  • chili crisp (for topping)Voorraadkast15 g

per portie

Voedingswaarden

407kcal

Koolhydraten
35 g
Eiwitten
22 g
Vetten
20 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Soeppan
  • Koekenpan
  • wooden spoon

stap voor stap

Bereiding

  1. Brown the sausage

    • Heat a pot and brown the mild Italian sausage, breaking it up.
    • Add the thinly sliced leek and cook it down.
    Stap 1

  2. Add the vegetables

    • Add the carrots, celery, onion and garlic.
    • Cook until the vegetables start to soften.
    Stap 2

  3. Build the aromatics

    • Add the rosemary and thyme.
    • Stir in the tomato paste and cook it down.
    • Season with garlic powder, onion powder, oregano, red pepper flakes and the bay leaf, then stir.
    Stap 3

  4. Add broth and beans

    • Pour in the chicken broth.
    • Add the beans that soaked overnight and stir.
    • Bring to a simmer.
    Stap 4

  5. Simmer the soup

    • Let the soup simmer gently, stirring occasionally, until the beans are tender.
    • Add more liquid if it reduces too much.
    Stap 5

  6. Add the kale

    • Stir in the shredded Tuscan kale.
    • Let it cook down a bit.
    • Add a Parmesan rind if you have one and let the soup keep simmering.
    Stap 6

  7. Serve

    • Ladle into bowls.
    • Top with parsley, lemon zest, red pepper flakes or chili crisp, and grated Parmesan.
    Stap 7
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