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Prep: <\/strong><\/p>\n Wash and dry produce.<\/p>\n Trim, peel, and halve carrot<\/strong> lengthwise, thinly slice crosswise into half-moons. Remove and discard any large stems from kale,<\/strong> chop into bite-size pieces. Drain and rinse beans.<\/strong> Quarter lemon.<\/strong><\/p>\n Cook sausage & veggies: <\/strong><\/p>\n Heat a drizzle of oil<\/strong> in a large pot over medium heat. Add sausage,<\/strong> using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, 2- to 3-minutes.<\/p>\n Break up meat<\/strong> into pieces, then add carrot, kale,<\/strong> and \u00bd tsp salt.<\/strong> Cook, stirring occasionally, until sausage<\/strong> is cooked through, carrot<\/strong> is slightly softened, and kale<\/strong> begins to wilt, 3- to 4-minutes.<\/p>\n Cook soup: <\/strong><\/p>\n Meanwhile, in a small bowl, combine cornstarch<\/strong> with 1 TBS water<\/strong> until mixture is smooth and no lumps remain.<\/p>\n Tip: <\/strong>Mix with your finger to ensure there are no lumps!<\/p>\n Stir stock concentrates, cornstarch<\/strong> mixt<\/strong>ure, half the beans,<\/strong> and 1\u00bd cups water<\/strong> into pot with sausage<\/strong> and veggies.<\/strong> Using the back of a wooden spoon or spatula, partially mash beans<\/strong> in pot.<\/p>\n Cover and bring to a boil, then immediately reduce to a low simmer. Cook until kale<\/strong> is wilted and broth<\/strong> has thickened slightly, 3- to 5-minutes.<\/p>\n Tip: <\/strong>Check if the kale<\/strong> is wilting evenly and stir occasionally if necessary.<\/p>\n Stir in cream sauce base,<\/strong> remaining beans,<\/strong> and a big squeeze<\/strong> of lemon juice.<\/strong> Cook until combined and warmed through, 1- to 2-minutes.<\/p>\n Tip: <\/strong>Add another splash of water<\/strong> if you prefer a thinner broth. Season with salt<\/strong> and pepper<\/strong> to taste.<\/p>\n Serve: <\/strong><\/p>\n Divide soup<\/strong> between bowls. Serve with remaining lemon wedges<\/strong> on the side.<\/p>\n","protected":false},"excerpt":{"rendered":" with Kale & Carrot Yield: 2 Meaty Italian chicken sausage, kale, and carrot are simmered together in a rich, gently creamy chicken stock, and then cannellini beans are stirred in for even more hearty flavor. Prep: 5 Cook: 20 3oz carrot 1lemon 4oz cream sauce base 4oz kale 8oz cannellini beans 9oz Italian chicken sausage mix 1TBS cornstarch 2oz chicken stock concentrates salt & pepper 1tsp cooking oil Prep: Wash and dry produce. Trim, peel, and halve carrot lengthwise, thinly…<\/p>\n![\"\"](\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2024\/01\/ChickenSausageBeanSoupCook1.jpg?resize=150%2C150\")
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