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5 from 2 votes

Sausage Kale White Bean Soup

Recipe from Two Peas and Their Pod

This Sausage Kale White Bean Soup is a comforting, flavorful, and easy to make! Enjoy a bowl for lunch or dinner with a slice of crusty bread.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Soup
Cuisine: American
Keyword: kale, sausage, white bean
Servings: 8
Calories: 491kcal

Ingredients

  • 2 tablespoons olive oil
  • 1 lb mild Italian sausage
  • 1 medium yellow onion, diced
  • 2 celery ribs, diced
  • 2 medium carrots, diced
  • 5 cloves garlic, minced
  • 3 (15 oz) cans white beans, drained and rinsed, divided
  • Parmesan rind
  • 1 teaspoon kosher salt
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon black pepper
  • Dash of crushed red pepper flakes
  • 6 cups chicken broth
  • 2 tablespoons lemon juice
  • 2 cups chopped kale, stems removed
  • 1/4 cup fresh chopped parsley
  • 1/4 cup freshly grated Parmesan cheese
  • Garnish: extra Parmesan cheese

Instructions

  • In a large Dutch oven or soup pot, heat the olive oil over medium-high heat. Once hot, add the sausage and cook for 5 minutes or until the sausage is browned, breaking up the sausage up with a wooden spoon as it cooks. Transfer the sausage to a plate and set aside.
  • Add the onion, celery, carrots, and cook for 5 minutes until softened, stirring occasionally. Add the garlic and cook for 1 minute.
  • Add 2 cans of the white beans, Parmesan rind, Italian seasoning, salt, pepper, and crushed red pepper flakes.
  • Pour in the broth and bring the soup to a boil, then reduce the heat to low and simmer for 20 minutes, stirring occasionally.
  • Remove the Parmesan rind. Use an immersion blender to blend the soup in the pot to make it more creamy. Alternatively, you can use a blender or food processor to puree the soup in batches, leaving some texture. Return the soup to the pot after blending.
  • Add the sausage back to the pot. Stir in the remaining can of beans, kale, lemon juice, and parsley. Allow the soup to cook for a few more minutes. Stir in Parmesan cheese. Taste and adjust seasonings, if necessary.
  • Ladle the soup into bowls and serve with extra Parmesan cheese, if desired.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze the soup for up to 3 months. 

Nutrition

Calories: 491kcal | Carbohydrates: 46g | Protein: 26g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 49mg | Sodium: 1202mg | Potassium: 1182mg | Fiber: 11g | Sugar: 3g | Vitamin A: 3113IU | Vitamin C: 10mg | Calcium: 219mg | Iron: 7mg