Sausage, Kale and White Bean Soup
A hearty, deeply flavorful soup that's easy to make and serves a crowd!
Servings: 8 people
Ingredients
- 2 15-ounce cans cannellini beans with liquid or 3 cups cooked cannellini or Great Northern beans
- 1 tablespoon olive oil plus more for drizzling
- 12 ounces kielbasa or other smoked sausage, sliced into 1/4-inch thick rounds
- 1 medium yellow onion diced small
- 2 medium carrots diced small, peeled if desired
- 5 cloves garlic coarsely chopped
- fine sea salt
- freshly ground black pepper
- 8 cups chicken stock
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon dried thyme
- 1 bay leaf
- 28 ounce can diced tomatoes with juice
- 1 large bunch kale lacinato kale or curly kale, coarsely chopped, about 7 ounces
- 1 medium lemon juiced
Instructions
- Heat olive oil in soup pot or Dutch oven over medium heat. Add sausage; cook and stir until browned, about 5 minutes. Transfer sausage to clean plate and pour off all but 1 tablespoon of fat.
- Add onion and carrots to soup pot; season with salt and pepper. Cook and stir until onion softens and is translucent, about 5 minutes. Add garlic; cook and stir 1 minute more.
- Add chicken stock, red pepper flakes, thyme, bay leaf, tomatoes with juice, and beans. Bring to boil, reduce heat. Stir in kale and cover; cook 5 to 10 minutes until kale is tender. Return sausage to soup; cook and stir until heated through, 3 to 5 minutes.
- Stir in lemon juice; season to taste with salt and pepper. Ladle into serving bowls and serve finished with a swirl of olive oil.
Video
Nutrition
Calories: 356kcal | Carbohydrates: 35g | Protein: 20g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 37mg | Sodium: 1108mg | Potassium: 643mg | Fiber: 7g | Sugar: 8g | Vitamin A: 2854IU | Vitamin C: 21mg | Calcium: 130mg | Iron: 5mg
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