One-Pot Chicken Sausage and Bean Soup

Ingredients

• 6 oz carrot, thinly sliced into half-moons
• 8 oz kale, stems removed and leaves chopped
• 2 (13.4 oz) cans cannellini beans, drained and rinsed
• 2 lemons, quartered
• 18 oz Italian chicken sausage mix
• 2 tablespoons cornstarch
• 8 oz cream sauce base
• 4 chicken stock concentrates
• 2 teaspoons 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 1 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 2 tablespoons water in a small bowl until smooth. Add the stock concentrates, slurry, half the beans, and 3 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.