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Chicken Sausage and Bean Soup (Cooking for 2)
Chicken Sausage and Bean Soup (Cooking for 2)
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Prep Time:
35 minutes
Total Time:
35 minutes
Cozy veggie-packed soup ready in 35 minutes. Perfect for smaller households to enjoy without leftovers going to waste.
Ingredients:
  • 1 tablespoon olive oil
  • 2 links fully cooked chicken sausage, cut into 1/2-inch thick slices
  • 1/2 teaspoon finely chopped garlic
  • 1 1/2 cups Progresso™ Classic Chicken Broth (from 32-oz carton)
  • 1/2 cup great northern beans (from 15-oz can), drained, rinsed
  • 1/2 cup sliced carrots
  • 1 can (14.5 oz) Muir Glen Organic Fire-roasted Diced Tomatoes, undrained
  • 1 cup chopped fresh kale
  • 2 tablespoons Progresso™ Italian Style Panko Crispy Bread Crumbs
  • 1 tablespoon grated Parmesan cheese
  • 1 teaspoon chopped fresh basil
Instructions:
  • Heat oil in a 2-quart saucepan over medium-high heat. Add sausage and cook, stirring occasionally, until sausage starts to brown, about 5 minutes. Stir in garlic and cook for 30 seconds.
  • Combine the broth, beans, carrots, and tomatoes in a pot and bring them to a boil. Lower the heat, let it simmer for 10 minutes, then add the kale and cook for an additional 4 to 5 minutes until the carrots are tender.
  • In a small bowl, mix bread crumbs, Parmesan cheese, and basil. Serve soup into bowls and top each with the crumb mixture.

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