Sausage, White Bean and Kale Soup
This hearty Sausage, White Bean and Kale Soup combines protein-rich Italian sausage, creamy cannellini beans, and nutrient-packed kale in a flavorful broth for a complete meal in just 45 minutes. Perfect for busy weeknights when you need something substantial and delicious!
Equipment
- Dutch Oven or Large Soup Pot
- Wooden Spoon
Ingredients
Soup Base
- 1 pound Italian sausage sweet or hot, depending on preference
- 1 medium onion diced (about 1 cup)
- 3 cloves garlic minced
- 2 medium carrots diced (about 1 cup)
- 2 stalks celery diced (about ½ cup)
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes optional
- 2 cans (15 oz each) cannellini beans drained and rinsed
- 4 cups low-sodium chicken broth
- 1 bay leaf
- 1 bunch kale stems removed and roughly chopped (about 4 cups)
- 1 tablespoon lemon juice
- salt and freshly ground black pepper to taste
For Serving (Optional)
- grated Parmesan cheese for serving
Instructions
- Remove the sausage from its casing and add to a large Dutch oven or soup pot over medium-high heat. Break the sausage into bite-sized pieces using a wooden spoon as it cooks. Brown for 5-7 minutes until no longer pink and slightly crispy on the edges. If your sausage releases excessive fat, drain all but about 1 tablespoon.
- Reduce heat to medium and add the olive oil to the pot with the sausage. Add onions, carrots, and celery, and sauté for 4-5 minutes until the vegetables begin to soften. Add the garlic, oregano, thyme, and red pepper flakes (if using), and cook for another 30 seconds until fragrant.
- Add the drained and rinsed cannellini beans to the pot. Pour in the chicken broth and add the bay leaf. Season with a pinch of salt and freshly ground black pepper. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer for about 15 minutes to allow the flavors to meld.
- Add the chopped kale to the pot and stir to combine. Simmer for an additional 5-7 minutes, or until the kale is tender but still maintains a slight bite.
- Remove the bay leaf and discard. Stir in the lemon juice. Taste and adjust seasoning with additional salt and pepper if needed. If the soup is too thick for your preference, add a bit more broth to reach your desired consistency.
- Serve hot with a sprinkle of grated Parmesan cheese if desired.
Notes
- This soup actually improves with time as flavors continue to develop.
- Store in airtight containers in the refrigerator for up to 4 days.
- Freeze in individual portions for up to 3 months.
- For a lighter version, use turkey or chicken sausage.
- You can substitute spinach or Swiss chard for kale.
- Cannellini beans can be replaced with navy or great northern beans.
- For a vegetarian version, replace the sausage with plant-based alternative or sautéed mushrooms plus smoked paprika, and use vegetable broth.
- Store in airtight containers in the refrigerator for up to 4 days.
- Freeze in individual portions for up to 3 months.
- For a lighter version, use turkey or chicken sausage.
- You can substitute spinach or Swiss chard for kale.
- Cannellini beans can be replaced with navy or great northern beans.
- For a vegetarian version, replace the sausage with plant-based alternative or sautéed mushrooms plus smoked paprika, and use vegetable broth.
Nutrition
Calories: 375kcalCarbohydrates: 30gProtein: 23gFat: 18gSaturated Fat: 6gSodium: 780mgPotassium: 890mgFiber: 8gVitamin A: 120IUVitamin C: 45mgCalcium: 15mgIron: 30mg
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