One-Pot Chicken Sausage & Bean Soup
with Kale & Carrot
The best kind of soup? One made in a single pot that cooks up delicious flavor in just 20 minutes. This one does just that. Meaty Italian chicken sausage, kale, and carrot are simmered together in a rich, gently creamy chicken stock, and then cannellini beans are stirred in for even more hearty flavor. Even though it's super-satisfying, you won't be able to resist another spoonful.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
3 ounce
Carrot
4 ounce
Kale
1 unit
Cannellini Beans
1 unit
Lemon
18 ounce
Italian Chicken Sausage Mix
1 tablespoon
Cornstarch
4 ounce
Cream Sauce Base
(Contains Milk)
2 unit
Chicken Stock Concentrate
Not included in your delivery
1 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Trim, peel, and halve carrot lengthwise; thinly slice crosswise into half-moons. Remove and discard any large stems from kale; chop into bite-size pieces. Drain and rinse beans. Quarter lemon.
• Heat a drizzle of oil in a large pot over medium heat. Add sausage*; using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, 2-3 minutes. • Break up meat into pieces, then add carrot, kale, and 1⁄2 tsp salt (1 tsp for 4 servings). Cook, stirring occasionally, until sausage is cooked through, carrot is slightly softened, and kale begins to wilt, 3-4 minutes.
• Meanwhile, in a small bowl, combine cornstarch with 1 TBSP water (2 TBSP for 4 servings) until mixture is smooth and no lumps remain. TIP: Mix with your finger to ensure there are no lumps! • Stir stock concentrates, cornstarch mixture, half the beans, and 11⁄2 cups water (3 cups for 4) into pot with sausage and veggies. Using the back of a wooden spoon or spatula, partially mash beans in pot. • Cover and bring to a boil, then immediately reduce to a low simmer. Cook until kale is wilted and broth has thickened slightly, 3-5 minutes. TIP: Check if the kale is wilting evenly and stir occasionally if necessary. • Stir in cream sauce base, remaining beans, and a big squeeze of lemon juice. Cook until combined and warmed through, 1-2 minutes. (TIP: Add another splash of water if you prefer a thinner broth.) Season with salt and pepper to taste.
• Divide soup between bowls. Serve with remaining lemon wedges on the side.
Chicken Sausage is fully cooked when internal temperature reaches 165°.
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