Description
This Sausage Kale White Bean Soup is a hearty and wholesome meal that’s easy to prepare in just 30 minutes. Featuring smoky sausage, tender kale, creamy white beans, and a flavorful broth, this soup combines comforting flavors with nutritious ingredients. Perfect for a wholesome weeknight dinner, it’s a satisfying dish garnished with Parmesan or feta cheese for an extra layer of richness.
Ingredients
Main Ingredients
- 1-2 tablespoons extra-virgin olive oil
- 12 ounces smoked sausage links (such as kielbasa or andouille, cut into 1/4-inch slices)
- 5 cloves garlic (minced)
- 5 cups low-sodium chicken broth or stock (divided)
- 8 ounces kale (tough stems removed and finely chopped/shredded)
- 1 small bay leaf
- 1/2 teaspoon garlic powder
- 4 (15-ounce) cans white beans (such as cannellini, great northern, or navy beans) (rinsed and drained)
- A few dashes hot pepper sauce
- Salt and freshly ground black pepper (to taste)
- Shredded Parmesan cheese and/or crumbled feta cheese (for garnish)
Instructions
- Cook the sausage: Place a large pot over medium heat and add 1 tablespoon of olive oil. Once heated, add the sliced sausage and cook, stirring occasionally, for about 5 to 7 minutes until browned. Remove the sausage with a slotted spoon to a paper towel-lined plate.
- Sauté the garlic: If needed, pour a bit more olive oil into the pot and add minced garlic. Stir and cook for about one minute until fragrant and lightly golden, being careful not to burn it.
- Add broth and kale: Pour 4 cups of chicken broth into the pot. Stir in the chopped kale, bay leaf, and garlic powder. Increase heat to high and bring the mixture to a boil.
- Simmer the soup: Reduce the heat to a simmer, cover the pot, and cook for 5 minutes until the kale is tender.
- Puree part of the beans: Place about one-third of the drained beans and the remaining 1 cup of chicken broth in a blender or food processor. Puree until smooth to add creaminess to the soup.
- Combine ingredients: Add the pureed beans, the remaining whole beans, and the browned sausage back into the pot. Season with hot pepper sauce, salt, and pepper to taste.
- Final simmer and serve: Stir everything together and simmer for a few more minutes until heated through. Remove the bay leaf before serving. Garnish with crumbled feta cheese and/or shredded Parmesan cheese in each bowl.
Notes
- Use low-sodium chicken broth to control the saltiness of the soup.
- For a spicier kick, add more hot pepper sauce or a pinch of red pepper flakes.
- Different smoked sausages can be used such as kielbasa, andouille, or chorizo based on preference.
- Remove tough kale stems as they can be chewy and detract from the soup’s texture.
- Pureeing part of the beans helps thicken the soup without adding cream.
- This soup can be stored in the refrigerator for up to 4 days, and frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
