Chicken Sausage and Bean Soup Cooking for 2
This homey, comforting soup, loaded with veggies, is ready for slurping in just 35 minutes! From our Betty Crocker Right-Size Recipes cooking for 2 cookbook, it's perfectly sized for smaller households, so you don't have a lot of leftovers (which means eating it night after night to use it up) or even worse, they go to waste.
Ingredient
- 1 tablespoon olive oil
- 2 links fully cooked chicken sausage, cut into 1/2-inch thick slices
- 1/2 teaspoon finely chopped garlic
- 1 1/2 cups Progresso™ Classic Chicken Broth (from 32-oz carton)
- 1/2 cup great northern beans (from 15-oz can), drained, rinsed
- 1/2 cup sliced carrots
- 1 can (14.5 oz) Muir Glen Organic Fire-roasted Diced Tomatoes, undrained
- 1 cup chopped fresh kale
- 2 tablespoons Progresso™ Italian Style Panko Crispy Bread Crumbs
- 1 tablespoon grated Parmesan cheese
- 1 teaspoon chopped fresh basil
Direction
- In 2-quart saucepan, heat oil in over medium-high heat. Add sausage; cook and stir about 5 minutes or until sausage starts to brown. Stir in garlic; cook 30 seconds.
- Stir in broth, beans, carrots and tomatoes; heat to boiling. Reduce heat; simmer uncovered 10 minutes. Stir in kale; cook 4 to 5 minutes longer or until carrots are tender.
- Meanwhile, in small bowl, stir together bread crumbs, Parmesan cheese and basil. Ladle soup into serving bowls. Sprinkle each serving with crumb mixture.
