*SR White Bean, Kale, Sausage Soup

30  fl. oz.		chicken broth
12  ounces		Chicken Sausage
1-1/2  cups		large yellow onion, thinly sliced
1  pinch		Salt
1  teaspoon		ground black pepper
6  cups		cooked cannellini white beans
3  cups		bunch kale

Tip: Click on the ingredient links to learn the nutritional information for all the *SR White Bean, Kale, Sausage Soup ingredients. The serving size for any ingredient in *SR White Bean, Kale, Sausage Soup may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

2 (32 ounces) boxes low sodium chicken broth, divided
1 (12 ounces) package The Original Brat Hans Chicken Sausage, such as Roasted Artichokes and Olives or Spinach & Feta, sliced
1 large yellow onion, thinly sliced
Salt and ground black pepper to taste
7 cups cooked white beans (cannellini, navy or great northern), divided
1 bunch organic kale, stems and tough ribs removed, leaves roughly chopped

Method:

Heat 1/4 cup broth in a large pot over medium heat. Add sausage slices and cook, stirring occasionally, until liquid has evaporated and sausage is just browned, about 10 minutes. Add onions, salt and pepper and cook, stirring often, until softened, about 10 minutes more. (Add a generous splash of broth to the pot if onions begin to stick.)

Meanwhile, put 3 cups beans and 2 cups broth into a blender and purée until smooth; set aside. Add remaining broth to sausage mixture in pot and bring to a boil, scraping up any browned bits. Add kale, reduce heat, cover and simmer, stirring occasionally, until wilted and softened, about 5 minutes. Uncover, add remaining 4 cups beans, bean puree, salt and pepper and simmer until hot throughout, about 5 minutes more.