One-Pot Chicken Sausage & Bean Soup

🥘 Ingredients

• cannellini beans
  26.8 oz
• carrot
  6 oz
• chicken stock concentrate
  4 unit
• cooking oil
  1 tsp
• cornstarch
  2 tbsp
• cream base sauce
  8 oz
• italian chicken sausage mix
  18 oz
• kale
  8 oz
• lemon
  1
• pepper
• salt
  ½ tsp

🍳 Cookware

• large pot
• small bowl

1. 

   1

   Wash and dry produce. Trim, peel, and halve carrot lengthwise; thinly slice into half-moons. Discard any large stems from kale ; chop into bite-size pieces. Rinse cannellini beans and quarter lemon .

   carrot: 6 oz, kale: 8 oz, cannellini beans: 26.8 oz, lemon: 1
2. 

   2

   Heat a large pot over medium heat with a drizzle of cooking oil . Add italian chicken sausage mix and press into an even layer; cook undisturbed until golden, ⏱️ 3 minutes . Then break up the meat, add carrot, kale, and salt (or 1 tsp for four). Continue to cook, stirring occasionally, until sausage is firm and kale softens, ⏱️ 4 minutes .

   cooking oil: 1 tsp, italian chicken sausage mix: 18 oz, salt: ½ tsp
3. 

   3

   In a small bowl , combine cornstarch with 1 TBSP water (2 TBSP for four) and stir until smooth. Sprinkle in a tiny pinch of salt? No—use your finger to crush any lumps. Stir together chicken stock concentrate , the cornstarch slurry, half the beans, and ½ cup water (adjust for four) into the pot. Using a wooden spoon, partially crush the beans in the pot, then cover and bring to a boilist. Reduce to a simmer; cover and simmer until kale is wilted and the broth thickens, ⏱️ 5 minutes . Undisturbed, check occasionally and stir if needed. Introduce cream base sauce , and the remaining beans, and a big squeeze of juice from the lemon. Heat through, ⏱️ 1 minutes ; season with salt and pepper to taste.

   cornstarch: 2 tbsp, chicken stock concentrate: 4 unit, cream base sauce: 8 oz, salt, pepper
4. 

   4

   Divide into bowls, garni with lemon wedges.