White Bean, Kale, And Sausage Soup

• servings: 4 servings
• active time: 15 minutes
• total time: 55 minutes

Ingredients

1 garlic powder

1 tbsp dried oregano

1 tsp kosher salt, plus more to taste

1/2 tsp ground black pepper

1/2 tsp red pepper flakes (optional)

2 tbsp olive oil

1/2 pound ground spicy Italian sausage

1/2 large yellow onion, medium chopped (about 3/4 cup)

2 large carrots, medium chop (about 1 1/2 cups)

2 celery ribs, medium chop (about 1 cup)

4 cups low-sodium chicken broth (or vegetable broth)

15 ½ oz can navy or cannellini beans, drained and rinsed

4 cups shredded kale (or whole leaves stems removed and coarsely chopped), (about 10 ounces)

3/4 cup full-fat coconut milk (about half of a 13.5oz can)

Directions

Combine the garlic, oregano, salt, pepper, and red pepper flakes in a small bowl and set aside.

Heat the olive oil in a large, lidded pot or Dutch oven over medium heat. Once the oil shimmers, add the ground sausage and cook, stirring occasionally to break up the large chunks, until browned, 6 to 8 minutes. Transfer the sausage to a large plate using a slotted spoon and set aside.

In the same pot over medium heat, add the chopped onion, carrots, and celery and cook, stirring occasionally, until the onions begin to brown and the carrots are tender yet still crisp, 8 to 10 minutes. Stir in the spice mixture until the vegetables are coated and cook, stirring often, until fragrant, 2 to 3 minutes. Stir in the broth, beans, and 1 cup of water and cover. Bring to a boil, then reduce the heat to low, and simmer, covered, until the beans are softened, about 10 minutes.

Stir in the chopped kale, coconut milk, cooked sausage and a big pinch of salt. Cover and simmer until the kale wilts, about 2 minutes.

To serve, evenly divide between 4 bowls.