Italian Sausage Kale Soup with Cheesy Crostini

Sausage, kale, beans and tomato sauce combine to make this hearty soup for dinner topped with cheesy crostini that's ready in 25 minutes.

Yield

4 servings

Soup Ingredients

1/2 pound bulk Italian pork sausage
1 pound kale, ribs and stems removed and coarsely chopped (about
6 cups)*
2 (18 ounce) cans Progresso™ Recipe Starters™ fire roasted tomato cooking sauce
1 (15 ounce) can cannellini beans, drained, rinsed

Cheesy Crostini Ingredients

8 (1/2 inch thick) slices baguette French bread**
2 tablespoons shredded Parmesan cheese
1/4 teaspoon chopped garlic in water (from 4.5-ounce jar) or 1 clove garlic, finely chopped

Directions

In 3-quart saucepan, cook sausage and kale over medium-high heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink.

Stir in cooking sauces and beans. Heat to boiling; reduce heat. Simmer uncovered 12 to 15 minutes, stirring occasionally, until kale is tender and flavors are blended.

Meanwhile, set oven control to broil. Place bread on baking sheet. Brush lightly with 1 tablespoon olive oil; sprinkle with cheese and garlic. Broil with tops 4 to 6 inches from heat 1 to 2 minutes or until edges of bread are golden brown.

Spoon soup into serving bowls; top with bread slices.

Estimated Time

Preparation/Total Time: 25 minutes

Additional Information

* Spinach leaves can be substituted. Do not cook with sausage; add with cooking sauces and beans in step 2. Reduce cooking time to 6 to 8 minutes.

** One or two slices per serving frozen five-cheese or Parmesan Texas toast, heated as directed on package, can be substituted for the baguette, olive oil, Parmesan cheese and garlic. Omit broiler step.

Nutritional Information

Amount per serving: Calories 490 (Calories from Fat 170), Total Fat 19 g (Saturated Fat 6 g, Trans Fat 0 g), Cholesterol 25 mg; Sodium 1130 mg; Total Carbohydrate 54 g; (Dietary Fiber 11 g, Sugars 9 g), Protein 27 g; Exchanges: 3 Starch; 1 1/2 Vegetable; 2 Very Lean Meat; 3 Fat; Carbohydrate Choices: 3 1/2

Recipe Courtesy Of

Betty Crocker

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