Ingredients
Scale
- Olive or avocado oil
- 2 links spicy Italian sausage (chicken or turkey), casings removed and crumbled
- 2 leeks (white part only), washed, halved, and sliced thinly
- 1 fennel bulb, quartered, core removed, and sliced thinly
- 1 large parsnip, peeled and diced
- 1 medium carrot, peeled and diced
- 1 rib celery, diced
- Salt
- Black pepper
- 1 teaspoon Italian seasoning
- 4 cloves garlic, pressed through garlic press
- 1 (28 ounce) can whole tomatoes, drained of juice and roughly chopped into large chunks
- 1 (15 ounce) can navy beans, drained and rinsed
- 6 cups chicken stock/broth
- 1 cup chopped kale
- 1 tablespoon chopped Italian flat-leaf parsley
- Squeeze of lemon (about 1 teaspoon)
- Gnocchi (optional)
Instructions
- Heat oil in a large soup pot over medium-high heat; brown crumbled sausage.
- Add sliced leeks, fennel, parsnip, carrot, and celery; season and sauté until tender.
- Stir in garlic, then add chopped tomatoes and navy beans; pour in chicken stock.
- Simmer for 20 minutes; stir in kale and lemon juice before serving.
- Serve hot over cooked gnocchi; garnish with olive oil and cheese if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 45mg