Kale and White Bean Sausage Soup
This Kale and White Bean Sausage Soup is a nutritious and hearty dish that is perfect for the fall season. It is sure to warm you up on a cold day.
Servings: 6
Ingredients
- 1 pound ground Italian sausage
- 3 cans cannellini beans rinsed
- 5 cups chicken stock
- 1 cup diced onion about two small onions
- 1 cup diced celery about two ribs
- 1 cup diced carrot
- 1 ½ cups diced potatoes I prefer Yukon gold
- 4 cloves garlic minced
- 2 cups kale
- 2 tablespoons olive oil
- Salt and pepper to taste
- Shaved Parmesan cheese optional
Instructions
- Begin to heat a large dutch oven over medium-high heat. Add Italian sausage and brown. (Option to add a bit of oil to the pan before you add the sausage. I find that it helps keep the sausage from sticking.)
- Meanwhile, dice the onion, celery, carrots, and potatoes. Additionally, drain and rinse the cannellini beans.
- Combine 1 ½ cans of beans and about 1 cup of chicken stock. Blend with a stick (hand) blender.
- Once cooked through, remove browned sausage and drain. Add the olive oil to the Dutch oven and heat over medium. Once hot, add the diced onions, celery, and carrot. Cook until soft, about 7-10 minutes, stirring periodically.
- Add the garlic and cook for an additional 30 seconds. Add the diced potatoes, beans, pureed beans, and remaining chicken stock.
- Bring to a simmer and cook for 20-25 minutes, until the potatoes are soft. Add the kale and shaved Parmesan (optional) as well as salt and pepper to taste. Cook for an additional 5 minutes, until the kale is soft.
- Serve with a salad and crusty bread.