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Sausage, Kale, and White Bean Soup

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Rate this recipe 4.6/5 (17 Votes)

Ingredients

  • 5 links (about 1 lb) Italian sausage, hot or mild
  • 5 cups fresh kale, packed
  • 3 tablespoons olive oil
  • 1 medium onion, chopped (1 cup)
  • 1 -2 ribs celery, chopped (1/2 cup)
  • 2 whole carrots, diced (1 cup)
  • 2 medium baking potatoes, peeled and diced (4 cups)
  • 2 (14.5 oz) cans reduced sodium chicken broth
  • 4 - 5 cups water
  • 2 (14.5 oz) cans petite-diced tomatoes, undrained
  • 3 tablespoons tomato paste
  • 1 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon creole seasoning, or to taste (such as Tony Chachere's)
  • 1 teaspoon dried chopped garlic
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon ground black pepper, or to taste
  • 2 (15.5 oz) cans cannellini beans, drained and rinsed well
  • optional garnish, freshly grated Parmesan cheese

Details

Preparation

Step 1

Chop the onion, celery, carrots, and potatoes; set aside. (I covered the potatoes and carrots with cool water to prevent browning and refrigerated until needed.)

Bring a 3-qt. saucepan of water to a boil over medium-high heat. Pierce each sausage a few times with a sharp paring knife then add the links to the boiling water. Return to a boil and cook for 10 minutes. Remove sausages to a plate. When the sausages are cool enough to handle, remove the casings and cut the links into 1/4-inch slices.

Meanwhile, remove the stems from the kale and tear the leaves into medium pieces. Discard the stems. Rinse the leaves well in cool water. Transfer to a colander to drain.

Heat the olive oil in a large soup pot over medium heat. Add the onions, celery, and carrots; cook for about 10 minutes, stirring frequently. (Do not brown vegetables.) Add 4 cups water, the chicken broth, kale, and sausage. Bring to a bubble, stirring occasionally; simmer for 10 minutes. Add the potatoes, undrained tomatoes, tomato paste, basil, thyme, creole seasoning, garlic, salt, and pepper. Add another cup of water if needed. Bring back to a simmer and cook for 20 to 25 minutes, or until the vegetables are tender.

Add the rinsed beans and simmer for another 10-15 minutes.

Serve hot and pass the Parmesan at the table if desired.
Makes 8-12 servings.

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