Sausage, White Bean, and Kale Soup
This is one of my favorite soups that I make every winter. It’s loaded with veggies yet feels so hearty and nourishing. I love adding some fresh parmesan on top and dipping in sourdough or a French baguette. It tastes EVEN better the days after it’s made, perfect to have throughout the week!
Yield: 5-6
Sausage, White Bean, and Kale Soup
Prep time: 10 MinCook time: 50 MinTotal time: 1 Hour
Ingredients
- 2 tbsp olive or avocado oil
- 1 lb ground spicy italian sausage (spicy is optional)
- 1 yellow onion, diced
- 2 large carrots, diced
- 2 celery stalks, diced
- ~5-6 Yukon gold potatoes or 2 russet potatoes, diced
- 1 tbsp minced garlic
- 2 bay leaves
- 2 15 oz can white beans (cannellini beans)
- 1 bunch lacinato kale, chopped
- 64 oz chicken broth
- salt and pepper to taste
- optional: garnish with grated parmesan cheese
Instructions
- heat oil in a large dutch oven pot over medium heat. cook sausage until broken into small pieces and browned, 7-8 minutes.
- add in onion, carrots, potatoes, and bay leaves. season with salt and cook until vegetables soften, stirring occasionally for 10 minutes.
- add garlic, beans, chicken broth, and kale. stir and bring to a boil. then bring heat down to a simmer and cover for 30-45 minutes. season with salt and pepper to taste then serve!
