This recipe for Kale and White Bean Soup with Sausage is a cozy and comforting meal perfect for a chilly evening. It's packed with flavor and nutrients, and it's surprisingly easy to make. I developed this recipe after a particularly rough week, and it totally hit the spot. I needed some comfort food and this was exactly what I craved!
The combination of hearty sausage, tender kale, and creamy white beans creates a truly satisfying dish. Plus, it’s super versatile – you can easily adjust the ingredients to your liking. Feel free to add different vegetables or use a different type of sausage. What will you customize?
One of my friends, Sarah, told me about her recent trip hiking the Appalachian Trail—talk about a serious adventure! It was a tough but fulfilling experience. In my mind I felt like I needed a meal as hearty and flavorful as her experience, and this soup is it.
Required Equipments
- Large pot or Dutch oven
- Immersion blender (or regular blender)
- Cutting board
- Chef's knife
- Wooden spoon
Kale and White Bean Soup with Sausage: Frequently Asked Questions
Kale and White Bean Soup with Sausage
This recipe makes a delicious and comforting kale and white bean soup with sausage. It’s easy to make and perfect for a chilly evening.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 10 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First things first, gather your ingredients. Make sure you have everything chopped and ready to go before starting. This makes the process much smoother.
- Next, brown the sausage: In your large pot, brown the sausage over medium heat, breaking it up with a spoon. Once it's browned, remove the sausage from the pot, leaving the rendered fat behind.
- Sauté the aromatics: Add the onion, garlic, and carrots to the pot and sauté in the sausage fat until softened. This takes about 5-7 minutes, or until they are translucent. Don't burn the garlic!
- Add the remaining vegetables: Now it’s time to add the kale. Give it a good chop and toss it into the pot. Sauté for another 2-3 minutes to wilt the kale slightly.
- Pour in the broth: Add the vegetable broth and bring to a boil. Then, reduce heat to low, cover, and simmer for 15-20 minutes, or until the kale is tender.
- Stir in the beans: Add the cannellini beans to the pot. Give it a good stir to combine everything evenly.
- Blend the soup (optional): If you like a smoother soup, use an immersion blender to partially or fully blend the soup. If you prefer a chunkier texture, skip this step entirely. I personally prefer some texture.
- Season to taste: This is where the magic happens! Season with salt, pepper, and a pinch of red pepper flakes for a little kick. Taste and adjust the seasoning as needed. Remember, a little goes a long way!
- Serve and enjoy: Ladle the soup into bowls and serve immediately. Garnish with fresh parsley or a drizzle of olive oil, if desired. Enjoy your delicious and heartwarming soup! Seriously, it's so good you'll want to make it every week. Maybe you even share it with a friend... or two…
📝 Notes
- If you don't have an immersion blender, you can use a regular blender. Just be careful when blending hot liquids.
- Feel free to add other spices, such as thyme or rosemary, to enhance the flavor of the soup.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Trust me, this soup gets better with age!
🍎 Nutrition
Calories: 350kcal
Protein: 20g
Fat: 15g
Carbohydrates: 30g
Fiber: 10g
Calcium: 100mg
