Immune Boosting Soup: Sausage, White Bean, Kale Vegetable Soup

Immune boosting soup

Serves: 8

Total Time: 45 minutes

4 links uncooked hot Italian turkey sausage optional (1 pound)

1 tablespoon extra-virgin olive oil

1 medium yellow onion chopped

4 medium carrots peeled and cut into ½-inch pieces (about 2 cups)

2 celery stalks chopped (about 1 cup)

1 zuchinni

3 garlic cloves minced (about 1 tablespoon)

½ teaspoon kosher salt

½ teaspoon ground black pepper

½ teaspoon red pepper flakes plus additional to taste (optional)

1 tablespoon white miso paste

8 cups low sodium chicken broth

2 15-ounce cans white beans drained and rinsed

Parmesan to Garnish

If using sausage, heat a large Dutch oven or heavy-bottomed pot over medium heat. Remove sausage from the casing and cook, breaking it into small crumbles, until browned, about 5–6 minutes. Transfer to a bowl with a slotted spoon, leaving the drippings in the pot.
Add olive oil to the same pot. Stir in the onion, carrots, celery, zucchini, salt, black pepper, and red pepper flakes. Cook, stirring occasionally, until the vegetables are softened, about 5–6 minutes.
Add the miso and garlic and cook for 1–2 minutes, stirring, until fragrant.
Add the Parmesan rind (if using), beans, and broth. Bring to a simmer, then cover and reduce heat to low. Let simmer for about 10 minutes to allow the flavors to meld.
Stir in the kale and cooked sausage. Cook just until the kale is wilted, about 2 minutes. Finish with lemon juice and adjust seasoning to taste.
Serve hot, topped with freshly grated Parmesan.