Ingredients
1 tbsp olive oil
1 onion, diced
2 carrots, diced
2 stalks celery, diced
2 large cloves garlic
4 chicken sausages, crumbled or sliced (optional to make it meat-free)
1 large sweet potato
2 cups white beans
2 tsp fresh thyme
4–6 cups chicken or vegetable broth
3 cups chopped kale
2 tsp lemon juice
sea salt and pepper
pinch red pepper flakes (optional)
Instructions
Stovetop:
-
Heat olive oil to medium in a large soup pot or dutch oven.
-
Add onion, carrots and celery. Season and sautee until starting to turn translucent.
-
Add sausage and cook until lightly browned.
-
Stir in garlic. Add sweet potato, white beans and thyme. Stir to combine.
-
Top with broth and cover. Bring to a rolling boil. Reduce to a simmer.
-
Let simmer for 30-40 minutes until vegetables are cooked. Add more broth as desired.
-
Stir in kale and lemon juice. Season and serve.
Instant Pot:
- Follow steps 1-4 using the ‘saute’ setting.
- Switch to manual, top with broth, cover and cook 25 minutes.
- Release pressure, stir in kale and lemon juice, season and serve.
Amazing recipe! Used vegetable broth and vegan sausage for my vegetarian parents. Super delicious and healthy.
★★★★★
I’m so glad you loved it Megan!
A friend sent me this recipe. I made it tonight…..absolutely fantastic!! I followed instructions with the following “tweaks”…I used 3 sweet Italian chicken sausages and 1 pork sweet Italian sausage, I didn’t have fresh thyme so I used dried, I used 1/2 a large sweet onion instead of a whole one and I used 4 cups of reduced sodium chicken broth and 4 cups of reduced sodium chicken stock which added extra good flavor, I also used white pepper and omitted the red pepper flakes ( because the white pepper has some kick to it). Topped with a sprinkle of shredded 4 Italian
cheeses. New favorite soup recipe! Thank you!
★★★★★