Andouille Sausage Kale Bean Soup
Ingredients
- 2 tbsp. extra-virgin olive oil
- 12 oz. andouille sausage, cut into 1/4-inch slices
- 1 onion, chopped
- 2 garlic cloves, minced
- 1/2 tsp. red chili flakes
- 3 carrots, chopped
- 3 celery, chopped
- 8 oz. baby portobello mushrooms
- 30 oz. cannellini beans, drained and rinsed
- 48 oz. low-sodium chicken stock
- 5 c. chopped kale
- 1 tbsp. tomato paste
- 1/4 c. grated Parmesan, additional for garnish
- 1/4 c. fresh parsley, chopped
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