Tuscan Bean Soup With Kale, Chicken Sausage And Shrimp
Make this soup recipe once, and you will be making it for years to come. It’s loaded with nutrients, and so satisfying, you might find yourself drinking straight from the bowl.
Heat 1 tablespoon olive oil in a large French/Dutch oven or stockpot over medium-high heat. Add 1 pound peeled and deveined large shrimp and 1 teaspoon minced garlic, and sauté for 2–3 minutes until the shrimp just turn pink. Transfer to a plate and cover with foil. Heat 1 tablespoon olive oil. Add half a finely diced yellow onion, 1 finely diced carrot and 1 finely diced celery stalk, and sauté for 5 minutes. Slice 2 pre-cooked Italian-style chicken sausages in half length-wise and cut into half-coin-sized pieces.
Add the sausage and 1 teaspoon minced garlic to the pot. Sauté, stirring consistently, another 5 minutes until the sausage starts to brown. Add 1/2 teaspoon freshly chopped thyme, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon dried red pepper flakes, 1 teaspoon salt and 1/2 teaspoon pepper to the pot and sauté another minute until fragrant. Stir 1 28-ounce can diced Italian-style tomatoes, 4 cups low-sodium chicken stock, 1/2 cup dry white wine (such as Chardonnay) and 1 15-ounce can Cannellini beans (drained and rinsed). Turn heat down to medium and let cook uncovered for 20 minutes, stirring occasionally. Add 4–5 cups chopped kale leaves and stems (1-inch pieces), cover and let cook another 3 minutes. Uncover, turn off the heat and add the reserved shrimp and juices. Stir and let sit 5 minutes before serving. Serve with freshly shaved Parmesan over the top for an extra treat.
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