Tuscan Turkey Sausage and Bean Soup

Servings

10 mins

Prep Time

45 mins

Total Time

Gluten Free

Amount / Quantity	Ingredients
2 packages	Jones Dairy Farm Golden Brown^® Turkey Sausage Links
2 tablespoons	Olive Oil
1	Large Onion, chopped
3	Garlic Cloves, minced
1 tablespoon	Dried Oregano
1/2 cup	Sun-Dried Tomatoes, chopped
3 cans (14 fluid ounce)	Cannellini Beans, drained
2-3	Small Carrots, peeled and chopped
	Salt and Pepper to taste
6 cups	Low Sodium Chicken Broth
3-4	Kale, leaves stripped and chopped, about 4 cups
1 cup	Coconut Milk, lite-from can
	Grated Parmesan and Red Pepper Flakes for serving, optional

Add olive oil in a pot over medium heat. Next, add the chopped sausage and cook for 2 minutes.
Then add the onions and sun-dried tomatoes, toss and cook for 2-3 minutes until onion is translucent. Next add the garlic, oregano, salt and pepper. Mix for another minute until fragrant.
Add in the carrots and kale. Mix and let it cook for 3 minutes until kale is wilted.
Pour in the broth, mix and cover the pot. Let it boil for 10 minutes. Then add in the beans and coconut milk. Mix and cover the pot again. Cook for another 10 minutes.
Remove the cover from pot and using the back of your spoon, mash some of the beans against the side of the pot to thicken the soup. (optional)
Let it simmer uncovered for another 5 mins.
Serve in a bowl, garnish with red peppers and shredded Parmesan cheese. Enjoy.