Ingredients
Method
Turn cooking mode on
Step 1
In a large pot, melt the butter over medium heat. Add the onion, celery, carrots, and garlic. Sauté until softened, about 5 minutes.
2 tbsp Butter
1 Yellow onion
1/2 cup Celery
1/2 cup Carrots
2 Garlic cloves
Step 2
Sprinkle the flour over the vegetables and stir well. Cook for 1–2 minutes until the flour is fully incorporated.
2 tbsp All-purpose flour
Step 3
Stir in the tomato paste until evenly distributed.
2 tbsp Tomato paste
Step 4
Add the white beans and diced tomatoes to the pot, stirring to combine. Pour in the chicken broth and stir well.
1 can White beans
1 can Diced tomatoes
1 container Chicken broth
Step 5
Bring the soup to a simmer. Add the pasta, seasonings (Tony’s, Cavender’s, basil, and oregano), and browned Italian sausage.
1 cup Small pasta
1 tbsp Tony Chachere’s seasoning
1 tsp Cavender’s All Purpose Greek Seasoning
1 tsp Dried basil
1 tsp Dried oregano
1 lb Italian sausage
Step 6
Simmer for 20 minutes, stirring occasionally, until the pasta is tender and the flavors meld. Stir in the chopped kale during the last 5 minutes of cooking.
1 cup Kale
Step 7
Ladle into bowls and enjoy hot, with crusty bread or a sprinkle of Parmesan cheese, if desired.
For
6
M
I
2
tbsp
Butter
2
tbsp
All-purpose flour
1
Yellow onion, diced
2
Garlic cloves, minced
1/2
cup
Celery, diced
1/2
cup
Carrots, diced
2
tbsp
Tomato paste
1
cup
Kale, chopped
1
can
White beans, 15 oz, drained and rinsed
1
can
Diced tomatoes, 15 oz
1
container
Chicken broth, 32 oz
1
cup
Small pasta, such as ditalini or elbow
1
lb
Italian sausage, browned
1
tbsp
Tony Chachere’s seasoning
1
tsp
Cavender’s All Purpose Greek Seasoning
1
tsp
Dried basil
1
tsp
Dried oregano
Ladle into bowls and enjoy hot, with crusty bread or a sprinkle of Parmesan cheese, if desired.
Only visible to you
Made it?
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Ingredients
Method
Turn cooking mode on
Step 1
In a large pot, melt the butter over medium heat. Add the onion, celery, carrots, and garlic. Sauté until softened, about 5 minutes.
2 tbsp Butter
1 Yellow onion
1/2 cup Celery
1/2 cup Carrots
2 Garlic cloves
Step 2
Sprinkle the flour over the vegetables and stir well. Cook for 1–2 minutes until the flour is fully incorporated.
2 tbsp All-purpose flour
Step 3
Stir in the tomato paste until evenly distributed.
2 tbsp Tomato paste
Step 4
Add the white beans and diced tomatoes to the pot, stirring to combine. Pour in the chicken broth and stir well.
1 can White beans
1 can Diced tomatoes
1 container Chicken broth
Step 5
Bring the soup to a simmer. Add the pasta, seasonings (Tony’s, Cavender’s, basil, and oregano), and browned Italian sausage.
1 cup Small pasta
1 tbsp Tony Chachere’s seasoning
1 tsp Cavender’s All Purpose Greek Seasoning
1 tsp Dried basil
1 tsp Dried oregano
1 lb Italian sausage
Step 6
Simmer for 20 minutes, stirring occasionally, until the pasta is tender and the flavors meld. Stir in the chopped kale during the last 5 minutes of cooking.
1 cup Kale
Step 7
Ladle into bowls and enjoy hot, with crusty bread or a sprinkle of Parmesan cheese, if desired.
For
6
M
I
2
tbsp
Butter
2
tbsp
All-purpose flour
1
Yellow onion, diced
2
Garlic cloves, minced
1/2
cup
Celery, diced
1/2
cup
Carrots, diced
2
tbsp
Tomato paste
1
cup
Kale, chopped
1
can
White beans, 15 oz, drained and rinsed
1
can
Diced tomatoes, 15 oz
1
container
Chicken broth, 32 oz
1
cup
Small pasta, such as ditalini or elbow
1
lb
Italian sausage, browned
1
tbsp
Tony Chachere’s seasoning
1
tsp
Cavender’s All Purpose Greek Seasoning
1
tsp
Dried basil
1
tsp
Dried oregano
Ladle into bowls and enjoy hot, with crusty bread or a sprinkle of Parmesan cheese, if desired.
Only visible to you
Made it?
Cancel
