Chicken Sausage & White Bean Soup

Nutrition Per serving (4 Servings)

Calories: 512.88

Fat 17.15 g

Carbs: 40.73 g

Protein: 51.65 g

Fiber: 17.45 g

Sugar: 9.21 g

Ingredients

• 3 tbsp [42 g] Olive Oil (Divided)

• 3 cup [750 g] Cannellini Beans (Canned) (Drained and rinsed)

• 8 link (2.3 oz) [544 g] Organic Chicken Sausage (Removed from casings)

• 1.5 cup [91.5 g] Crushed Tomatoes

• 1 medium [196 g] Zucchini (Chopped)

• 1 onion [110 g] Yellow Onions (Chopped)

• 2 medium [122 g] Carrot (Chopped)

• 2 cup [72 g] Swiss Chard (Chopped)

• 2 clove [6 g] Garlic (Minced)

• 6 cup [1440 ml] Organic Chicken Bone Broth

• 1.5 tsp [1.2 g] Thyme (Minced)

• 1.5 tsp [1.05 g] Rosemary (Minced)

• 1 tsp, ground [0.6 g] Oregano

• 1 tsp [1.2 g] Kosher Salt

• 0.5 tsp [1.05 g] Black Pepper

Directions

1. Heat half the olive oil in a large pot over medium heat. Add chicken sausage and cook 5–7 minutes, breaking it up as it browns. Remove and set aside.

2. Add remaining olive oil to the pot. Sauté onion, carrots, and zucchini until softened, about 7 minutes.

3. Stir in garlic and cook for 30 seconds.

4. Add bone broth, beans, tomatoes, herbs, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15–20 minutes.

5. Return sausage to the pot, add Swiss chard, and cook for 5 minutes, until wilted.