White Bean Sausage and Kale Soup
Cozy up with a bowl of hearty and nourishing White Bean Sausage and Kale Soup, a comforting one-pot dish that's packed with bold flavors and wholesome ingredients. This recipe features tender white beans, savory Italian sausage, and vibrant green kale, simmered together in a richly seasoned chicken broth enhanced with garlic, dried herbs, and a subtle kick of red pepper flakes. The sautéed aromatics—onion, carrots, and celery—add a delicate sweetness and depth, while a squeeze of fresh lemon juice at the end brings a refreshing brightness to every spoonful. Ready in just 45 minutes and perfect for meal prep or family dinners, this protein-packed soup is a delicious way to warm up on chilly days. Serve with crusty bread for the ultimate cozy meal!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage (mild or spicy, casings removed)
- 1 medium yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups chicken broth
- 2 15-ounce cans canned white beans (such as cannellini or great northern beans), drained and rinsed
- 4 cups kale, stems removed and leaves chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
- 1 lemon (optional, for serving)
Instructions
In a large soup pot or Dutch oven, heat the olive oil over medium heat.
Add the sausage and cook, breaking it up with a spoon, until browned and fully cooked, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside, leaving any drippings in the pot.
Add the diced onion, carrots, and celery to the pot. Sauté the vegetables until they are softened, about 5 minutes.
Stir in the minced garlic and cook until fragrant, about 1 minute.
Pour in the chicken broth and bring it to a gentle boil.
Add the white beans, cooked sausage, thyme, oregano, salt, black pepper, and red pepper flakes (if using) to the pot. Stir well to combine.
Reduce the heat to a simmer and cook the soup for 10 minutes, allowing the flavors to meld.
Stir in the chopped kale and cook for an additional 5 minutes, or until the kale is tender.
Taste the soup and adjust seasonings as needed.
Serve hot with a squeeze of fresh lemon juice, if desired, for added brightness. Enjoy!
Nutrition Facts
Calories |
2006 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.4 g | 176% | |
| Saturated Fat | 42.2 g | 211% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 9938 mg | 432% | |
| Total Carbohydrate | 80.5 g | 29% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 25.6 g | ||
| Protein | 108.5 g | 217% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 653 mg | 50% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 4643 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
