Ingredients

The following ingredients have 4 Servings
  • 3 Italian sausage links - uncooked (spicy or sweet)
  • 1 medium onion (diced)
  • 2 cloves garlic (grated)
  • 1 red pepper (seeded and diced)
  • 8 cups chicken broth (low sodium or homemade)
  • 3 cups butternut squash (peeled and cut in 1/2 in. cubes)
  • 4 cups kale (roughly chopped)
  • 14 oz cannellini beans (drained and rinsed)
  • salt and pepper to taste
  • Parmigiano reggiano (optional garnish)

Instruction

  • Heat a large soup pot over medium-high heat and spray with olive oil non-stick spray. Remove sausage from casings and add to pot.
  • Brown sausage for 7-8 minutes using a potato masher or wooden spoon to break into bite-sized pieces.
  • Add garlic, diced onion, and red pepper to pan (as well as a pinch of salt and pepper) and cook until softened, about 5-6 minutes.
  • When sausage is nicely browned, add broth to pan using a wooden spoon to deglaze and scrape up all of the delicious brown bits from the bottom of the pan.
  • Raise heat to high then bring soup to a boil. Add butternut squash cubes and cook for 15-20 minutes or until softened.
  • Five minutes before serving, add kale and beans. Season with salt and pepper to taste and serve with freshly grated Parmigiano reggiano if you wish.