White Bean, Kale and Sausage Soup


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.


Photo by Ted Major/ CC

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