Sausage Kale White Bean Soup
A comforting soup with Italian sausage, white beans, and kale in a flavorful, garlicky broth.
Ingredients
- 1 lb 450g Italian sausage (mild or spicy), casings removed
- 1 small onion diced
- 3 cloves garlic minced
- 4 cups 950ml chicken broth
- 1 can 15 oz/425g white beans (cannellini or Great Northern), drained and rinsed
- 2 cups kale chopped
- 1 medium carrot diced
- 1 celery stalk diced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes optional, for heat
- 1 tablespoon olive oil
- 1/4 cup 30g grated Parmesan cheese (optional, for serving)
- Juice of 1/2 lemon for brightness, optional
Instructions
Brown the Sausage:
- Heat olive oil in a large pot over medium heat.
- Add Italian sausage, breaking it up as it browns. Cook for 5-7 minutes until fully cooked. Remove excess grease if needed.
Sauté Vegetables:
- Add onion, carrots, and celery, cooking for 3-4 minutes until softened.
- Stir in garlic, Italian seasoning, salt, black pepper, and red pepper flakes. Cook for 1 more minute until fragrant.
Simmer the Soup:
- Pour in chicken broth and bring to a boil.
- Add white beans and reduce heat to a gentle simmer. Cook for 15 minutes to allow flavors to develop.
Add Kale & Finish:
- Stir in chopped kale, cooking for 2-3 minutes until wilted.
- Squeeze in lemon juice for added brightness (optional).
Serve & Garnish:
- Ladle into bowls and top with grated Parmesan cheese.
- Enjoy with crusty bread or garlic toast!
Notes
- For a thicker soup: Mash some beans before adding the kale.
- For a lighter version: Use turkey sausage instead of pork.
- Make it creamy: Stir in 1/2 cup (120ml) heavy cream before serving.
- Storage: Refrigerate for 3-4 days, or freeze for up to 2 months.