Kale and White Bean Soup With Spicy Sausage Recipe

Sausage, bean, and kale soup
Diana Rattray
Ratings (27)
  • Total: 45 mins
  • Prep: 15 mins
  • Cook: 30 mins
  • Yield: 8 Servings
Nutritional Guidelines (per serving)
381 Calories
12g Fat
51g Carbs
21g Protein
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Nutrition Facts
Servings: 8 Servings
Amount per serving
Calories 381
% Daily Value*
Total Fat 12g 15%
Saturated Fat 3g 16%
Cholesterol 19mg 6%
Sodium 777mg 34%
Total Carbohydrate 51g 19%
Dietary Fiber 14g 51%
Protein 21g
Calcium 220mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a hearty soup, made with spicy sausage, canned white beans, and chopped kale, along with tomatoes and other vegetables. This soup makes a delicious meal with hot baked cornbread or warm crusty rolls.

We made this with​ great northern beans and spicy andouille sausage. Polish sausage or another type of smoked sausage may be used as well.

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 cup diced onion
  • 1 cup diced red bell pepper
  • 1 cup diced celery
  • 1/2 cup diced carrot
  • 8 to 12 ounces andouille sausage (or smoked sausages, diced or thinly sliced)
  • 2 cloves  garlic (minced)
  • 1 bunch kale, chopped (about 8 to 10 cups)
  • 4 cups chicken broth
  • 1 (14.5 oz) can diced tomatoes (undrained)
  • 1 (15 oz) can beans (e.g., great northern or navy beans, drained and rinsed)
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon ground black pepper
  • Optional: Dash Tabasco sauce (or similar hot pepper sauce)

Steps to Make It

  1. In a large skillet or sauté pan heat olive oil over medium-high heat.

  2. Add onions, bell pepper, celery, carrots, and sausage. Sauté, stirring, until onion is just tender.

  3. Reduce heat to medium-low. Add kale and garlic; cover and continue cooking for 2 minutes.

  4. Add remaining ingredients; cover and cook for 15 to 20 minutes, until vegetables are tender.

  5. Taste and adjust salt, as needed.