Why Make This Recipe
White Bean, Kale & Sausage Soup is a comforting and hearty dish that’s perfect for any season. It’s packed with nutritious ingredients that not only taste great but also offer numerous health benefits. The combination of white beans and kale provides proteins and vitamins, while the sausage adds a wonderful savory flavor. This soup is easy to prepare, making it a perfect weeknight dinner option. Plus, leftovers are just as delicious, so you can enjoy it for lunch the next day!
How to Make White Bean, Kale & Sausage Soup
Ingredients:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 8 oz Italian sausage (mild or spicy), casings removed
- 4 cups chicken or vegetable broth
- 2 cups water
- 2 medium potatoes, peeled and cubed
- 1 (15 oz) can white beans (cannellini or great northern), drained and rinsed
- 2 cups chopped kale, stems removed
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- 2 slices cooked bacon, chopped (plus extra for garnish, optional)
Directions:
I. In a large pot, heat olive oil over medium heat. Add the diced onion and cook until soft, about 4 minutes.
II. Stir in the minced garlic and sausage. Cook until the sausage is browned and crumbled.
III. Pour in the broth and water, then add the cubed potatoes, thyme, oregano, salt, and pepper. Bring to a boil, then reduce to a simmer for 15–20 minutes until the potatoes are tender.
IV. Stir in the white beans and chopped kale. Simmer for an additional 5–7 minutes, until the kale is wilted and tender.
V. Mix in the chopped cooked bacon, then adjust the seasoning to taste.
VI. Serve hot, garnished with extra crispy bacon if desired.
How to Serve White Bean, Kale & Sausage Soup
This soup is best enjoyed hot. You can serve it in bowls and offer crunchy bread or crackers on the side for dipping. A sprinkle of grated Parmesan cheese on top can add an extra touch of flavor if you like. This dish also pairs well with a fresh green salad.
How to Store White Bean, Kale & Sausage Soup
To store leftovers, let the soup cool down to room temperature, then transfer it to airtight containers. It can be kept in the refrigerator for up to 3 days or frozen for up to 3 months. When reheating, add a bit of water or broth to loosen the soup, as it might thicken in the fridge or freezer.
Tips to Make White Bean, Kale & Sausage Soup
- For a vegetarian version, substitute the sausage with plant-based sausage or mushrooms. Use vegetable broth instead of chicken broth.
- You can add other vegetables like carrots or celery for more flavor and nutrition.
- If you want a thicker soup, blend a portion of the beans with some broth and stir it back into the pot.
Variation
Feel free to customize this recipe based on your preferences. You can switch out the kale for Swiss chard or spinach, or use different types of beans. Adjust the spices to create a flavor profile that suits your taste.
FAQs
1. Can I make this soup ahead of time?
Yes, this soup can be made ahead of time. In fact, the flavors meld together beautifully as it sits.
2. Is this soup freezer-friendly?
Absolutely! Just make sure it’s well sealed in an airtight container before freezing.
3. Can I use fresh beans instead of canned?
Yes, but fresh beans will need to be cooked beforehand, as they take longer to become tender compared to canned beans.
White Bean, Kale & Sausage Soup
Ingredients
Main ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 8 oz Italian sausage, casings removed
- 4 cups chicken or vegetable broth
- 2 cups water
- 2 medium potatoes, peeled and cubed
- 1 15 oz can white beans, drained and rinsed
- 2 cups chopped kale, stems removed
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- to taste Salt and black pepper
- 2 slices cooked bacon, chopped (plus extra for garnish, optional)
Instructions
Preparation
- In a large pot, heat olive oil over medium heat. Add the diced onion and cook until soft, about 4 minutes.
- Stir in the minced garlic and sausage. Cook until the sausage is browned and crumbled.
- Pour in the broth and water, then add the cubed potatoes, thyme, oregano, salt, and pepper. Bring to a boil, then reduce to a simmer for 15–20 minutes until the potatoes are tender.
- Stir in the white beans and chopped kale. Simmer for an additional 5–7 minutes until the kale is wilted and tender.
- Mix in the chopped cooked bacon, then adjust the seasoning to taste.
Serving
- Serve hot, garnished with extra crispy bacon if desired.