Peppery Sausage White Bean Kale Soup


  • 1 medium Yellow Onion, chopped
  • 2 stalks Celery (with leaves), chopped
  • 2 large Carrots, peeled and chopped
  • 1 ½ pound loose Spicy Italian Sausage
  • 2 large Tomatoes, cored and chopped
  • 1-29 ounce can Cannellini Beans (or other white bean), drained
  • 1 quart Low Sodium Chicken Broth
  • 1 bunch Curly Kale, leaves stripped from stems and hand shredded
  • 1 teaspoon Kosher Salt
  • 1 teaspoon freshly ground Black Pepper


  1. In a large pot (6 quarts or larger), brown the Italian Sausage over medium heat (3 minutes).
  2. Add the onion, celery and carrots; cook 10 minutes stirring frequently.
  3. Add the tomatoes and cook 5 minutes; stirring frequently.
  4. Add the cannellini beans, chicken broth and 1 quart water. Turn heat to high, bring to a boil then reduce heat bringing the soup to a simmer. Simmer for 5 minutes.
  5. Add the kale leaves, stirring to combine with soup. Simmer for 20 minutes.
  6. Add salt and pepper (taste to ensure it meets your personal preference).


No comments:

Post a Comment