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Main dishes

Navy Bean and Smokey Sausage Soup

photo by:kraft
Tender navy beans and slices of sausage give this crowd-pleasing soup its hearty appeal. Top with grated Parmesan and prepare to accept compliments.
20 min
1 hr 20 min
12 servings, about 1-1/3 cups each
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What You Need

Tbsp.  olive oil
medium  onions, chopped
medium  carrots, peeled, chopped
cups   loosely packed chopped kale
cloves  garlic, minced
 bay leaf
tsp.   chopped fresh rosemary or 1/2 tsp. dried rosemary leaves
lb.   dried navy or great Northern beans, soaked 8 to 10 hours
cans   (14-1/2 oz. each) chicken broth
pkg.   (14 oz.) OSCAR MAYER Turkey Smoked Sausage, cut in half lengthwise, sliced
cup  KRAFT Grated Parmesan Cheese

Make It

HEAT oil in large stock pot on medium-high heat. Add onions; cook and stir 5 minutes or until tender. Add carrots, kale and garlic; cook an additional 10 minutes or until kale is wilted, stirring occasionally. Add bay leaf and rosemary; stir.

ADD beans and 1-1/2 qt. (6 cups) water. Bring to boil. Reduce heat to medium-low; simmer 30 minutes or until beans are tender. Add chicken broth and smoked sausage; cook an additional 15 minutes.

SERVE topped with Parmesan cheese.

Kraft Kitchens Tips

How to Quick Soak the Dried Beans
Place rinsed beans in sauce pot with 8 to 10 cups cold water. Bring to boil; cook 2 minutes. Remove from heat; let stand 1 hour. Drain.
Storage Know-How
Cool any leftover soup. Place in airtight container and freeze up to 2 months. Thaw in refrigerator. Reheat just before serving.
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