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Hearty Winter Soup with Caesar Salad Crunch

Yield: 4 servings | Prep Time: 20 minutes | Cook time: 30 minutes


  • 3 tablespoons vegetable oil

  • ½ pound mild ground sausage

  • 1 onion, diced

  • 2 garlic cloves, minced

  • 2 medium carrots, peeled and diced

  • 4 ounces cremini mushrooms, roughly chopped

  • 1 ½ teaspoons kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • 6 cups shredded kale

  • ½ cup white wine

  • 3 cups unsalted chicken stock

  • 2, 15-ounce cans great northern beans, drained and rinsed

  • 2 tablespoons chopped rosemary

  • Fresh Gourmet® Caesar Salad Crunch


Heat oil in a large, heavy bottomed pot over medium heat. Add the sausage and onion, season with salt and pepper and cook for about 5 minutes until the sausage is brown and the onion is translucent. Add the garlic, carrots and mushrooms and stir occasionally, until slightly softened, about 4 minutes.

Add the wine and chicken stock and use a wooden spoon to loosen and scrape up all the brown bits from the bottom of the pot. Add the beans, kale and rosemary. Bring to a boil, then simmer for 15 to 20 minutes.

Top with Fresh Gourmet® Caesar Salad Crunch and enjoy!


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