Italian Sausage and White Bean Soup with Kale

Italian Sausage White Bean Soup with Kale

Italian Sausage and White Bean Soup with Kale

Italian Sausage and White Bean Soup with Kale is a hearty and soul-warming soup. Browned Italian sausage, tender carrots and onions, lots of flavorful garlic and earthy rosemary, white beans and kale in a light tomato and parmesan broth.

This recipe will feed 10 (1½ cup servings) but can easily be cut in half to serve less.

Course Soups, Stews & Chilis

Cuisine American, Italian

Keyword fall recipe, italian sausage, kale, one pot, white bean, winter recipe

Prep Time 40

Cook Time 45

Total Time 1 25

Servings servings

Calories 452

Author Laurie McNamara

Equipment

Ingredients

1 tablespoons olive oil or avocado oil
1 pound mild Italian sausage
1 large yellow onion diced
2 medium carrots sliced
kosher salt
1/4 cup tomato paste
6 cloves garlic finely chopped
2 tablespoons chopped fresh rosemary or 2 teaspoons dried
30 ounces (canned) great northern beans rinsed, drained and smashed (2 cans)
30 ounces (canned) great northern beans rinsed and drained and left whole (2 cans)
3 cups chopped curly leaf kale stems removed discarded and then leaves chopped
1 bay leaf
1 parmesan cheese rind optional
10 cups low-sodium chicken broth quality store-bought or homemade
freshly ground black pepper to taste
2/3 cup freshly grated parmesan cheese (see notes below)
1 tablespoon red wine vinegar
parsley finely chopped, for serving

US Customary - Metric

Instructions

Add oil and sausage to a large 7-quart dutch oven (if making the full recipe) and heat over medium-high heat. Use a wooden spatula to break up the sausage, cooking until deeply golden brown and no longer pink. About 15 minutes. Use a slotted spoon, to remove the sausage (leaving the fat in the pot) and transfer to a paper towel lined plate.
note: while the sausage cooks I like to prep the veggies, kale, garlic and rosemary.
To the fat in the pan, add in the onions and carrots with a generous pinch of kosher salt. Add a little more oil if needed. Stir and cook 8 to 10 minutes or until softened.
Meanwhile, add 2 of the (rinsed and drained) beans to a bowl and smash with a potato masher. Or add to a mini food processor and pulse until blended, you may need to add a little broth or water to get things moving.
Once the veggies are soft, reduce the heat to medium and add in the tomato paste, garlic and rosemary. Stir and cook 2 minutes.
Next add in the smashed beans, whole beans, browned Italian sausage, kale, 1 teaspoon kosher salt, parmesan rind (if using) and bay leaf. Pour in all of the broth while scraping any browned bits from the bottom of the pan. Stir well to incorporate the smashed beans.
Cover the pot, leaving the lid askew and bring to a boil. Reduce the heat to medium-low. Simmer the soup for 35 to 45 minutes. Turn off the heat, and add in the parmesan cheese and red wine vinegar. Taste and season with more salt and pepper, if desired.
Serve soup with a sprinkle of parmesan cheese, chopped parsley and freshly ground black pepper.
See blog post for storage instructions.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Note: Use freshly grated or store-bought grated parmesan cheese that does not have any anti-caking ingredients like cellulose, potato or corn starch or calcium sulfate as it may make the parmesan clump up in the soup.

Nutrition