White Bean Soup with Sausage and Kale

White Bean Soup with Sausage and Kale

  • Prep: 10 min
  • Cook Time: 35 min
  • Total: 45 min
  • Serving: 5 Servings

Warm up on a chilly winter’s night with this hearty and satisfying white bean soup with Italian sausage and kale. Serve with thick slices of crusty peasant bread and chunks of aged yellow cheese.


  • 12 ounces fresh mild Italian sausage links, sliced 1/2 inch thick
  • 1/4 cup water
  • 1 medium onion, chopped (1/2 cup)
  • 1 teaspoon minced garlic
  • 1 tablespoon olive oil
  • 2 15-ounce cans white kidney (cannellini) beans, rinsed and drained
  • 2 14 ounce cans reduced-sodium chicken broth
  • 1 14-1/2 ounce can diced tomatoes with basil, oregano and garlic, undrained
  • 4 cups coarsely chopped kale
  • Sea salt and freshly ground pepper


  1. Place the water and the sausage into a large sauté pan and bring to a boil. Once boiling, reduce the heat to medium-low and simmer the mixture, covered, for 10 minutes. Uncover the pan and cook the sausage for an additional 5 minutes then remove from the pan and set aside.
  2. In the meantime, put the olive oil in a soup pan over medium-high heat. Add the onion and garlic and sauté for 6 minutes, then stir in the beans, broth and tomatoes and bring to a boil. Cover the pan and cook over medium-low heat for 6 minutes.
  3. Add the sausage and kale to the pot and simmer the mixture for 4 minutes. Add a few pinches of salt and pepper to taste and then serve hot.


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