Ingredients:

  • 1 lb Andouille sausage, sliced into ¼-inch rounds
  • 1 medium yellow onion, diced
  • 2 medium carrots, sliced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 tbsp Cajun seasoning (low-sodium)
  • 6 cups low-sodium chicken broth
  • 1 can (14.5oz) fire-roasted diced tomatoes
  • 1 can (15oz) white cannellini beans, drained and rinsed
  • 2 cups chopped kale or collard greens
  • ½ tsp smoked paprika
  • Salt to taste
  • Black pepper to taste

Instructions:

  1. Heat a large Dutch oven or stockpot over medium-high heat. Add the sliced Andouille sausage and sear until deeply browned and the edges are slightly crisp. Drain all but 1 tablespoon of the rendered fat.
  2. Lower the heat to medium. Add the diced onion, carrots, and celery. Sauté for 5–7 minutes until the onions are translucent and vegetables have softened.
  3. Stir in the minced garlic and Cajun seasoning, cooking for 60 seconds until fragrant.
  4. Pour in the chicken broth and fire-roasted tomatoes. Stir in the smoked paprika and the drained cannellini beans.
  5. Bring the soup to a rolling boil, then reduce heat to low. Cover and simmer for 20–25 minutes.
  6. Remove the lid and stir in the chopped kale. Cook for 3–5 minutes until the greens have wilted. Adjust salt and pepper to taste and remove from heat.