One-Pot Chicken Sausage and Bean Soup

A quick, creamy one-pot soup with Italian chicken sausage, cannellini beans, kale, and carrot.

Ingredients

• 3 oz carrot, thinly sliced into half-moons
• 4 oz kale, stems removed and leaves chopped
• 1 (13.4 oz) can cannellini beans, drained and rinsed
• 1 lemon, quartered
• 9 oz Italian chicken sausage mix
• 1 tablespoon cornstarch
• 4 oz cream sauce base
• 2 chicken stock concentrates
• 1 teaspoon cooking oil
• Salt and black pepper

Instructions

1. Heat the oil in a large pot over medium heat. Add the sausage and press it into an even layer. Cook until browned underneath, 2–3 minutes, then break it into pieces.
2. Add the carrot, kale, and ½ teaspoon salt. Cook, stirring, until the sausage is cooked through, the carrot is slightly softened, and the kale starts to wilt, 3–4 minutes.
3. Stir the cornstarch with 1 tablespoon water in a small bowl until smooth. Add the stock concentrates, slurry, half the beans, and 1½ cups water to the pot. Partially mash the beans, cover, and bring to a boil.
4. Reduce to a low simmer and cook until the kale is tender and the broth has thickened slightly, 3–5 minutes. Stir in the cream sauce base, remaining beans, and a generous squeeze of lemon. Warm through for 1–2 minutes, thinning with water if needed. Season with salt and pepper.
5. Serve with the remaining lemon wedges.