This White Bean, Kale and Sausage Soup has become a staple at our dinner table. The kale and white beans make up most of this soup and give it a healthy quality while the Italian sausage give it a heartiness that make this dish perfect as a first course or satisfying enough to be served as the main attraction. I like to think of this as a ‘rustic Italian’ recipe that can make the hungriest of men happy.
White Bean, Kale and Sausage Soup
1-2 tbsp olive oil
2-3 Italian sausage, casings removed
5 cloves garlic, crushed
1 tsp crushed red pepper
5 cups chicken broth or stock, divided
1 bunch fresh kale, tough stems removed and finely chopped
1 small bay leaf
1/2 tsp garlic powder
2 (15-ounce) cans cannelini beans , rinsed and drained
Salt & freshly ground black pepper, to taste
Shredded Parmesan cheese, for garnish
In a large pot over medium heat, heat 1 tbsp of olive oil, swirl to coat, and add sausage. Cook, stirring occasionally, for about 5 to 7 minutes or until the sausage is browned, add garlic and red pepper. Stir and cook for about 1 minute.
Pour 4 cups chicken broth/stock into pot and stir in kale, bay leaf, and garlic powder. Increase heat to high and bring to a boil. Reduce to a simmer, cover, and cook for 5 minutes.
Place 1 of the drained cans of beans in a blender or food processor along with the remaining 1 cup chicken broth/stock. Puree until smooth.
Once kale is tender, add can of whole beans and pureed beans to the pot. Season with salt and pepper to taste. Stir and simmer for a few minutes until heated through. Remove bay leaf. Serve.