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A deep white double-handled bowl is filled to the top with Sausage, White Bean, and Kale Soup. You can see all the different ingredients through the broth liquid. The bowl is on a wooden counter and a blue table cloth is laying next to it.
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Sausage, White Bean, and Kale Soup

Hearty and healthy this rustic Italian soup is easy to make and even easier to enjoy!
Course Soup
Cuisine Italian
Keyword easy quick soup recipes, hearty winter soups, kale and sausage soup
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 servings
Calories 344kcal
Author Lauren

Ingredients

  • 2 tablespoon extra virgin olive oil
  • 1 medium yellow onion diced
  • 1 clove garlic minced
  • 2 large carrots peeled and dice
  • 1 pound loose sweet Italian sausage
  • 1 head tuscan or lacinato kale large stems removed, chopped in bite size pieces
  • ½ cup white wine
  • 2 15-ounce cans small white beans drained, rinsed
  • 1 15-ounce can diced tomatoes
  • 8 cups chicken stock
  • 2 sprigs thyme
  • 2 sprigs oregano
  • 2 bay leaves
  • teaspoon red pepper flakes optional
  • salt and pepper

Instructions

  • In a large pot, heat the olive oil over medium-high heat.  Cook the onions until translucent, about 2 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the carrots and herbs and season with salt and pepper. Cook for about 2 minutes, stirring frequently.
    2 tablespoon extra virgin olive oil, 1 medium yellow onion, 1 clove garlic, 2 large carrots, 2 sprigs thyme, 2 sprigs oregano, salt and pepper
  • Add sausage and cook using a wooden spoon or spatula to break into smaller pieces until cooked through.  Stir in the white wine to deglaze the pan, scraping the bottom of the pan.
    1 pound loose sweet Italian sausage, ½ cup white wine
  • Add kale and cook with existing ingredients for 3 to 5 minutes.  Once kale has begun to cook down, add the white beans and diced tomatoes.  Stir to combine.
    1 head tuscan or lacinato kale, 2 15-ounce cans small white beans, 1 15-ounce can diced tomatoes
  • Add the chicken stock and bay leaves.  Season with salt and pepper.  Bring the soup to just a boil, stirring occasionally, then reduce the heat to medium low and simmer for about 10 to 15 minutes.
    8 cups chicken stock, 2 bay leaves, ⅛ teaspoon red pepper flakes

Notes

  • The amount of salt required for seasoning will vary depending on the chicken stock.  Start small and add over the course of time the soup is simmering and taste as you go.
  • If fresh herbs are unavailable, substitute ½ teaspoon dried herbs.
  • If loose sweet Italian sausage is unavailable you can use links and remove the casing.

Nutrition

Calories: 344kcal | Carbohydrates: 20g | Protein: 20g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 63mg | Sodium: 1251mg | Potassium: 465mg | Fiber: 1g | Sugar: 8g | Vitamin A: 4339IU | Vitamin C: 5mg | Calcium: 32mg | Iron: 2mg