Hearty Sausage, Kale and White Bean Soup
Hearty Sausage, Kale and White Bean Soup
Ingredients
For the Soup
- 1 pound Italian sausage, mild or hot, casings removed
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 can canned diced tomatoes, 14.5 ounce, undrained
- 1 can canned cannellini beans, 15 ounce, rinsed and drained
- 5 ounces kale, stems removed, roughly chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes, optional
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Serving (Optional)
- 1/4 cup Parmesan cheese, grated
- 4 slices crusty bread
Instructions
- 1
In a large Dutch oven or soup pot, heat the olive oil over medium-high heat. Add the Italian sausage (casings removed) and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain off any excess grease and set the sausage aside.
⏱️ 7 min
- 2
Reduce the heat to medium. Add the chopped onion, diced carrots, and diced celery to the pot. Sauté, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes.
⏱️ 7 min
- 3
Add the minced garlic, dried oregano, dried thyme, and red pepper flakes (if using) to the pot. Cook for 1 minute more, until fragrant.
⏱️ 1 min
- 4
Pour in the chicken broth and canned diced tomatoes (undrained). Stir in the rinsed and drained cannellini beans and the cooked Italian sausage. Bring the soup to a simmer.
⏱️ 5 min
- 5
Once simmering, reduce the heat to low, cover, and let the soup cook for 15 minutes to allow the flavors to meld.
⏱️ 15 min
- 6
Stir in the chopped kale. Cook for another 3-5 minutes, or until the kale has wilted and is tender.
⏱️ 5 min
- 7
Season the soup with salt and black pepper to taste. Ladle the hot soup into bowls. Serve immediately, garnished with grated Parmesan cheese and a side of crusty bread, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Sausage, Kale and White Bean Soup
Ingredients
For the Soup
- 1 pound Italian sausage, mild or hot, casings removed
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 can canned diced tomatoes, 14.5 ounce, undrained
- 1 can canned cannellini beans, 15 ounce, rinsed and drained
- 5 ounces kale, stems removed, roughly chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes, optional
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Serving (Optional)
- 1/4 cup Parmesan cheese, grated
- 4 slices crusty bread
Instructions
- 1
In a large Dutch oven or soup pot, heat the olive oil over medium-high heat. Add the Italian sausage (casings removed) and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain off any excess grease and set the sausage aside.
⏱️ 7 min - 2
Reduce the heat to medium. Add the chopped onion, diced carrots, and diced celery to the pot. Sauté, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes.
⏱️ 7 min - 3
Add the minced garlic, dried oregano, dried thyme, and red pepper flakes (if using) to the pot. Cook for 1 minute more, until fragrant.
⏱️ 1 min - 4
Pour in the chicken broth and canned diced tomatoes (undrained). Stir in the rinsed and drained cannellini beans and the cooked Italian sausage. Bring the soup to a simmer.
⏱️ 5 min - 5
Once simmering, reduce the heat to low, cover, and let the soup cook for 15 minutes to allow the flavors to meld.
⏱️ 15 min - 6
Stir in the chopped kale. Cook for another 3-5 minutes, or until the kale has wilted and is tender.
⏱️ 5 min - 7
Season the soup with salt and black pepper to taste. Ladle the hot soup into bowls. Serve immediately, garnished with grated Parmesan cheese and a side of crusty bread, if desired.
⏱️ 1 min