Kale and White Bean Soup With Spicy Sausage

Sausage, bean, and kale soup in bowl
Diana Rattray
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 8 servings
Nutrition Facts (per serving)
381 Calories
12g Fat
51g Carbs
21g Protein
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Nutrition Facts
Servings: 8
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 hearty white bean soup is chock full of flavor and textures thanks to the spicy sausage, chopped kale, tomatoes, and diced vegetables. Satisfying and healthy, it is perfect for lunch or dinner on a cold day, especially when served with hot baked cornbread or warm crusty rolls.

Because this recipe uses canned beans, it is quick to make. You can use any type of white bean you like, such as great northern beans or cannellini; navy beans may be too small and get lost in the soup. When it comes to the sausage, you can go with a spicy andouille sausage or spicy Italian sausage; if you'd rather avoid the heat, Polish sausage or another type of smoked sausage may be used as well.

This kale and white bean soup comes together easily; simply sautee the diced onion, bell pepper, celery, and carrots in oil along with the sliced sausage, add the kale and garlic and cook briefly, and then add the rest of the ingredients and let simmer for about 20 minutes. The result is a delicious and filling soup that tastes like a meal.

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 1/2-ounce) can diced tomatoes (undrained)
  • 1 (15-ounce) can white beans (great northern or navy beans, drained and rinsed)
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon ground black pepper
  • Optional: Dash of Tabasco sauce (or similar hot pepper sauce)

Steps to Make It

  1. Gather the ingredients.

  2. In a large skillet or sauté pan, heat the olive oil over medium-high heat.

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

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

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

  6. Taste and add more salt if needed.

  7. Enjoy.

Recipe Variations

  • Add either dried herbs along with the broth or fresh herbs at the end of cooking time.
  • If you'd like the soup to be a bit thicker, add about 1 tablespoon of flour before adding the kale and garlic. Stir well to incorporate, cooking for a minute or two.
  • For a creamy finish, stir in some heavy cream or half-and-half at the end and cook gently to warm through.

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