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One-Pot Chicken Sausage & Bean Soup

One-Pot Chicken Sausage & Bean Soup

with Kale & Carrot

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The best kind of soup? One made in a single pot that boils up delicious flavor in just 20 minutes. This one does just that. Meaty Italian chicken sausage, kale, and carrot are cooked together, then rich chicken stock concentrate, cream sauce, and cannellini beans are stirred in for even more hearty flavor. We won’t judge if you lick the bowl clean...

Tags:Easy CleanupEasy Prep
Allergens:Milk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time20 minutes
Prep Time5 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

3 ounce

Carrot

4 ounce

Kale

13.4 ounce

Cannellini Beans

1 unit

Lemon

9 ounce

Italian Chicken Sausage Mix

1 tablespoon

Cornstarch

4 ounce

Cream Sauce Base

(ContainsMilk)

2 unit

Chicken Stock Concentrate

Not included in your delivery

1 teaspoon

Cooking Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories690 kcal
Fat30 g
Saturated Fat12 g
Carbohydrate66 g
Sugar10 g
Dietary Fiber17 g
Protein39 g
Cholesterol155 mg
Sodium2670 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Peeler
Strainer
Large Pot
Small Bowl
Instructionsarrow up iconarrow up icon
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1

• 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.

2

• 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 ½ 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.

3

• 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 slurry, half the beans, and 1½ cups water (3 cups for 4) into pot with sausage mixture. 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.

4

• Divide soup between bowls. Serve with remaining lemon wedges on the side.