Tag: white bean soup

One of my favorite soups of all time…White beans, sausage, and kale. I have a love for anything white beans or sausage, so I knew I couldn’t go wrong marrying the two together in this hearty soup. Living in the trendy “super foods” era, the addition of kale  made this recipe ever more popular with friends and family. Quick and easy, this is a stove top recipe that takes less than 30 minutes to make, but as with any soup, is better the longer it simmers, and even more savory the next day. Topped with shaved Parmesan and a piece (or 2) of crusty bread, and this soup will leave you feeling warm and satiated long into the night. Without further ado, here are the ingredients and step by step.

 Ingredients list:

(Note: I tend to use what I already have on hand so feel free to do the same.)

• 1 pack (12-16 oz) of sausages, sliced (I used precooked Boar’s Head chicken sausage, but you can use whatever you like or have. If my kids weren’t eating it, I would use Italian spicy sausage.)
• 2 cans white beans, one drained and rinsed and one with their juice
• Bag of kale, or a bunch of fresh kale, chopped (make your life easy and buy the bag – you will only use some of it, and will have leftovers for your kale smoothies or chip)
• Small yellow onion, chopped
• Garlic clove, minced
• 3/4 c. Baby Carrots or 2-3 whole carrots, sliced (I had a bag of baby carrots from the kids’ snacks so I used those)
• 1 can of diced tomatoes (can also use crushed tomatoes, or actual tomatoes)
• 8 cups or two 32 oz. cartons of chicken stock
• Italian seasoning (my go-to is Mrs. Dash Italian Medley)
• Salt and pepper to taste
• 2 TBSP Olive oil
• Optional: small yellow potatoes (I had a few leftover so I quartered them and tossed them in the pot); crusty bread and Parmesan for serving.

Step by Step:

1. Heat 2 TBSP olive oil in large heavy pot over medium/high heat. Add chopped onions and carrots, and cook until softened, about 6 minutes.
2. Add the sliced, precooked sausage and garlic and cook another 2 minutes. Note: if you are using uncooked sausage, you will want to reverse steps 1 and 3 and cook the sausage first before adding in the carrots and onions. 
   

   
3. Season with about 1 tsp of salt, 1/4 tsp of pepper, and 1/2 – 1 tsp of Italian seasoning. I don’t measure but rather give it a few hefty shakes.
4. Add the can of diced tomatoes, and 8 cups of chicken stock.
5. Bring to a boil and then reduce heat to medium/low and simmer for at least 10 minutes.
6. Add white beans, and 2 heaping handfuls of kale (about 2 cups). It will look like a lot in the pot but it will cook down.
7. Raise heat to medium and cook for another 5-10 minutes, until kale is tender. Taste soup and add more salt/pepper if you’d like. Continue to simmer on low for 30 minutes if you want to and have time, but not necessary!
8. Ladle soup into bowl and garnish with Parmesan cheese, served with a side of crusty bread. Enjoy!