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Recipe for Kale, Sausage, and White Bean Soup | Almanac.com

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Kale, Sausage, and White Bean Soup

Photo Credit
Becky Luigart-Stayner
Yield
Makes 8 or more servings.
Category
Beans
Soups, Stews, Chowders
Course
Main Dish
Preparation Method
Cook
Sources
The Old Farmer's Almanac EATS

Kale, Sausage, and White Bean Soup
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This Kale, Sausage, and White Bean Soup has it all—flavor, healthy goodness, and comfort. To add color and sweetness, substitute winter squash for the potato!

The cannellini bean add creaminess and protein; the kale and vegetable pack in nutrition, and the Italian sausage adds depth of flavor.

Add cooked pasta at the end and you’ve got minestrone!

Ingredients
1/2 pound fresh kale
3 to 4 links (about 1 pound) hot or mild Italian sausage
3 tablespoons olive oil
1 large onion, chopped
1 stalk celery, chopped
1 carrot, chopped
2 cloves garlic, minced
3 cups chicken stock
1 medium baking potato, peeled and diced
1 can (14 ounces) diced tomatoes, with juice
2 tablespoons tomato paste
1 teaspoon salt, plus more to taste
1 teaspoon dried basil
1/2 teaspoon dried thyme
freshly ground black pepper, to taste
1 can (15 or 19 ounces) cannellini beans, drained and rinsed
finely grated Parmesan cheese, for garnish
Instructions

Strip the kale leaves from their stems and tear the leaves into large pieces. Discard the stems. Rinse the leaves in a large bowl of cool water. Transfer to a colander and set aside.

Bring a large pan of water to a boil. Pierce each sausage link several times with a paring knife, place the links in the boiling water, and cook for 10 minutes. Transfer to a plate. When the sausages are cool enough to handle, remove the casings and cut the links into 1⁄4-inch-thick slices.

Heat the olive oil in a large soup pot over medium heat. Add the onion, celery, and carrot and cook for 5 minutes, or until the onion is soft. Add the garlic and cook for 1 minute more. Add 3 cups of water plus the stock, kale, and sausage. Bring to a simmer, stirring occasionally. Add the potato, tomatoes with juice, tomato paste, salt, basil, thyme, and pepper. Simmer for 20 to 25 minutes, or until the kale is tender. Add the beans and simmer for 5 to 10 minutes more. Taste and adjust the seasonings, if desired. Serve hot and pass the Parmesan at the table.

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Comments

Kathryn Dunmyer (not verified)

1 week 1 day ago

Simple and delicious! My 6 year old said the broth was so yummy he wanted to drink just that for his dinner!

Wanda McCrumb (not verified)

6 years ago

i personally like having turkey ham instead of sausage....and of course, fresh tomatos...and add a cup of fresh parsley.....oh, mouth watering .....

Wanda McCrumb (not verified)

7 years 4 months ago

Been making kale and bean soup a long time now and found my favorite way is use turkey ham, vegie broth and italain seasoning...I omit the potatos, for the beans are plenty. The kale is from my garden as all the vegies.