Sausage Kale White Bean Soup Recipe

ByDave Simpson

In my opinion, there is nothing more cozy and comforting than a hearty bowl of Sausage, Kale, and White Bean Soup on a chilly winter evening. Full of good-for-you ingredients and flavors that are worth their weight in gold (and modest price), this soup is as nourishing as it is delicious.

I love starting with a base of good olive oil and then adding Italian sausage (or chicken apple sausage for a slightly sweeter taste) to serve up a mighty and tasty wallop of flavor. The wonderful aroma fills my kitchen as the sausage browns with diced onion and minced garlic.

A hint of sweetness comes from the carrots. Dried thyme and red pepper flakes supply depth and warmth.

I, for one, love the touch of heat that the red pepper flakes bring; they’re just enough to complement the other flavors in the soup. And then, there’s the broth.

Six cups of chicken broth provide a backdrop that’s hard to beat. It’s a savory canvas, letting the cannellini beans, kale, and carrots shine through—and whisper their earthy, sweet, and slightly grassy flavors.

Vitamins A, C, and K abound in kale, making it a vitamin-filled base for this soup. Beans provide nearly all of the nutrients you need, especially protein and fiber.

And while you certainly don’t need cheese to make this soup taste amazing, Parmesan adds an incredible umami flavor. This soup is going to be one of my all-time favorites.

I am crazy about its flavor. I am crazy about how nutritious it is.

I am kind of crazy and set on making it again soon.

Ingredients photo for Sausage Kale White Bean Soup Recipe

Ingredients

Ingredients photo for Sausage Kale White Bean Soup Recipe

Italian Sausage:
Contributes protein and rich flavor.

Onion:
Gives sweetness and fragrant taste.

Garlic:
Enhances immunity through antimicrobial attributes.

Carrots:
Provides sweet natural flavor and vitamin A.

Thyme:
Contributes to an earthy scent and boosts digestive health.

Kale:
The vitamins K and C, which are abundant in this food, support the health of the heart.

Cannellini Beans:
Rich in fiber and protein, increases feelings of fullness.

Chicken Broth:
Offers a robust, delectable foundation to the soup.

Red Pepper Flakes:
Packs a fiery punch and amps up metabolism.

Ingredient Quantities

  • 1 tablespoon olive oil

  • 1 pound Italian sausage, casing removed

  • 1 medium onion, diced

  • 3 cloves garlic, minced

  • 2 carrots, sliced

  • 1 teaspoon dried thyme

  • 1/2 teaspoon red pepper flakes

  • 6 cups chicken broth

  • 2 (15-ounce) cans cannellini beans, drained and rinsed

  • 1 bunch kale, stems removed and leaves chopped

  • Salt and pepper to taste

  • Parmesan cheese, grated, for serving

Instructions

1. In a large pot, over medium heat, warm the olive oil. Add the Italian sausage and cook it, breaking it apart as it cooks, until it is browned and cooked through. If there is excess fat, remove it.

2. The diced onion goes into the pot, where it should be cooked for about 3 minutes until it is translucent.

3. Add the minced garlic and sliced carrots. Sauté for an additional 2 minutes. This will meld the flavors beautifully.

4. Add in the dried thyme and red pepper flakes. Stir to mix.

5. Verser le bouillon de poulet et amener l’ensemble à petite ébullition.

6. Stir in the cannellini beans. Allow to simmer for 15 minutes. This is a great opportunity to permit all the flavors to marry together.

7. Add the chopped kale and simmer for 5 more minutes, or until the kale is wilted and tender.

8. Season with salt and pepper to taste. Adjust seasonings as desired.

9. Serve the soup by ladling it into bowls.

10. Before you dig into your robust Sausage Kale White Bean Soup, cap each portion with a generous dusting of grated Parmesan cheese.

Equipment Needed

A big saucepan
2. Spoon or spatula made of wood
3. Knives for the kitchen
4. Chopping board
5. Soup ladle
6. Spoons for measuring
7. Handheld device for opening cans
8. Shredder

FAQ

  • Can I use any type of sausage?Certainly! You can use either spicy or mild Italian sausage, depending on your preference. You might also consider using turkey sausage or a vegetarian alternative for a different flavor profile.

  • What can I substitute for cannellini beans?If you don’t have cannellini beans on hand, great northern beans or navy beans are good substitutes.

  • How do I prep the kale?– Remove the thick stems and roughly chop the leaves. If you’re using baby kale, it requires no prep except for a quick rinse.

  • Is there a vegetarian version of this soup?A vegetarian version is possible by substituting vegetable broth for the chicken broth and replacing the sausage with a plant-based alternative or omitting it altogether.

  • Can I make this soup ahead of time?Certainly! This soup is very conducive to being made ahead of time. Just keep it in the refrigerator and warm it back up on the stovetop when it’s time to serve. If the soup has thickened during its cooling time, add a touch of broth or water and stir to facilitate the magic of reconstitution.

  • How can I adjust the spiciness?– Taste and add more red pepper flakes if you want a hotter soup. You can leave them out for a milder soup, but it’s best with at least one/half to one teaspoon in it.

  • Can I freeze this soup?– Yes, the soup freezes well. Store in airtight containers for up to three months. When ready to eat, thaw and reheat on the stovetop.

Substitutions and Variations

Olive oil: Substitute with avocado oil or vegetable oil.
Turkey sausage or chorizo can be used as an alternative to Italian sausage.
If you don’t have cannelini beans, you can substitute Great Northern beans or navy beans.
Kale: Substitute spinach or Swiss chard.
Broth made from chicken: As a substitute, use vegetable broth or beef broth.