First of all, let me tell you that my four year old downs this soup! It is a real crowd pleaser. This Sausage, Kale and White Bean Soup is a great meal for many reasons. It comes together very quick, so it’s doable for weeknights, it’s healthy, and it’s delish! I love to serve it with my homemade whole wheat bread. I always plan to have the bread fresh out of the oven with soup, because it’s pretty heavenly, but it’s not a must. You could add carrots, celery, or even potatoes to this soup if you wanted. I usually use this as my simple soup.
Sausage, Kale and White Bean Soup
1/2 to a whole white onion, chopped
2 cloves garlic, minced
1 lb Italian Sausage link, cut into 1 inch slices- You could use chicken sausage too. But just make sure you use one you really like! The sausage is the best part! I actually found a really healthy one from Oscar Myer, just at my local grocery store.
6 cups chicken stock or broth
1 bunch fresh Kale, chopped
2 cans white beans (I think most people use cannelini, but I used 1 can navy beans and one can Great Northern beans, because that’s what I already had), drained and rinsed
1 tsp dried Parsley
1/2 dried Oregano
1/2 tsp Rosemary
Parmesan Cheese- optional topping
- Heat the oil in a large soup pot over medium heat. Add the onion and garlic and cook while occasionally stirring for 2 to 3 minutes. Add the sausage pieces to the pot and cook until the pieces are cooked all the way through (no longer pink), about 5 to 10 minutes.
- Meanwhile strip and discard the big stems from the kale and cut the leaves into shreds. Add the broth, shredded kale, beans, and spices to the pot and bring to a boil. Lower the heat to a simmer and cook for 5 to 10 minutes. Top with parmesan cheese. Serve warm and enjoy!