One-Pot Chicken Sausage & Bean Soup

🥘 Ingredients

• cannellini beans (drained and rinsed)
  1 can
• carrot (peeled and thinly sliced into half-moons)
  1 unit
• chicken stock concentrate
  2 tsp
• cooking oil
  1 tbsp
• cornstarch
  1 tsp
• cream sauce base
  2 tbsp
• italian chicken sausage mix
  6 oz
• kale (stems removed and chopped into bite-size pieces)
  3 oz
• lemon (quartered)
  1 unit
• pepper
• salt
• water

🍳 Cookware

• large pot
• small bowl

1. 

   1

   Wash and dry all produce.
2. 

   2

   Prepare carrot , kale , cannellini beans , and lemon .

   carrot: 1 unit (peeled and thinly sliced into half-moons), kale: 3 oz (stems removed and chopped into bite-size pieces), cannellini beans: 1 can (drained and rinsed), lemon: 1 unit (quartered)
3. 

   3

   Heat a drizzle of cooking oil in a large pot over medium heat. Add italian chicken sausage mix and press into an even layer with a spatula. Cook, undisturbed, until browned on bottom, ⏱️ 3 minutes .

   cooking oil: 1 tbsp, italian chicken sausage mix: 6 oz
4. 

   4

   Break up meat into pieces, then add carrot, kale, and ½ tsp salt . Cook, stirring occasionally, until sausage is cooked through, carrot is slightly softened, and kale begins to wilt, ⏱️ 4 minutes .

   salt
5. 5

   Meanwhile, in a small bowl , combine cornstarch with 1 tbsp water until mixture is smooth and no lumps remain.

   cornstarch: 1 tsp, water
6. 6

   Stir chicken stock concentrate , cornstarch slurry, half the beans, and 1½ cups water into pot with sausage mixture. Using the back of a wooden spoon or spatula, partially mash beans in pot.

   chicken stock concentrate: 2 tsp
7. 7

   Cover and bring to a boil, then immediately reduce to a low simmer. Cook until kale is wilted and broth has thickened slightly, ⏱️ 5 minutes .
8. 8

   Stir in cream sauce base , remaining beans, and a big squeeze of lemon juice. Cook until combined and warmed through, ⏱️ 2 minutes . Season with salt and pepper to taste.

   cream sauce base: 2 tbsp, pepper
9. 9

   Divide soup between bowls. Serve with remaining lemon wedges on the side.