This Tuscan Sausage, Bean, and Kale Soup is both brothy and surprisingly filling. It's got a hint of that authentic Italian spice, and the kale and beans end up the perfect consistency - not chewy, and not mushy, but juuust right!
Cook the Italian sausage and red pepper flakes together in a dutch oven or large pot over medium-high heat until crumbled and browned. Set aside.
In the same dutch oven/pot add olive oil and cook onions, carrots, garlic, oregano, and a couple pinches of salt & pepper for about 4 minutes or until soft.
Pour chicken broth into the dutch oven/pot with the carrot and onion mix. Bring to gentle boil. Add chicken base and beans. Cook for about 10 minutes to let flavors mingle.
While soup is cooking, make a quick slurry: In a small bowl add 1/4 cup of flour and then 2-3 tbsp of milk. Whisk together extremely well to form a paste. Stir into the soup while it's gently boiling. Continue to stir well until the soup is lightly thickened.
Reduce heat to medium and add the italian sausage crumbles back in along with the rest of the milk and parmesan cheese. Mix in the kale just before serving.
Salt and Pepper to taste! It will need it.
Eat & Enjoy!
Suggested serving size: 1-1/2 cups
4 ww Freestyle Smart Points | calories: 327, Fat: 9g, Saturated Fat: 2g, Carbohydrates: 34g, Fiber: 8.5g, Sugars: 6g, Protein: 23.5g
Inspired by the Super Delicious Zuppa Toscana on tasteofhome.com