This sausage, kale, and white bean soup recipe has a comforting and robust depth of flavor and texture thanks to the spices in the sausage and the creaminess created by pureeing the majority of the beans. Serve with a hunk of crusty bread and you have a meal that will fill your belly and warm you from within.
I can not get enough soups and stews recently. I’ve made my vegetable beef soup on repeat (with corn bread, of course) and when a reader recently reminded me of a sausage, kale, and white bean soup recipe she loved and still made that I shared years ago, I knew I had to bring it forth from the archives.
Thank you, kind reader, because you are right- this recipe is worth making repeatedly.
The highlights of this soup are this:
- The sausage provides a robust flavor profile. You can use pork or chicken sausage, and while I haven’t tried it yet, I believe a vegetarian sausage would work just as well.
- Pureeing the majority of the beans creates a rich texture that provides the feel of a creamy soup without any dairy.
- It’s a quick soup to make. From beginning prep work to serving is less than 30 minutes.
Now just because I’m a soup lover, it doesn’t mean my whole family is. However, this is how I make it work as a meal for the whole family.
- Serve with bread. Homemade sourdough takes the cake lately, but crusty dinner rolls with butter work just as well.
- Serve it to young kids with less broth. For Kaitlyn (6) I use a slotted spoon and she still gets all the goodness with less annoyance with the broth.
- Offer freshly grated Parmesan as a topping. Both David and the kids always love this extra.
I hope you enjoy this sausage, kale and white bean soup and it bring you warmth and comfort during this fall and winter season.
Sausage, Kale, and White Bean Soup
Description
This sausage, kale, and white bean soup recipe has a comforting and robust depth of flavor and texture thanks to the spices in the sausage and the creaminess created by pureeing the majority of the beans.
Ingredients
1.25 lbs mild Italian sausage
1 c diced yellow onion (about 1/2 a large)
1/2 c diced celery (about 2 large stalks)
3 (15 oz) cans of Cannellini beans, drained
1/2 bunch of dino kale, cut into thin strips
1 quart vegetable broth
1 tsp white wine vinegar
salt and pepper, to taste
Instructions
Heat a large soup pot over medium heat. Add 1/2 cup of broth and sausage. Break sausage apart as it browns.
While sausage cooks, add 2 cans of beans and 1 cup of broth to a blender. Blend well until smooth.
Once sausage is almost fully cooked (about 10 minutes), add onion and celery, salt and pepper. Mix well and sauté for 5-7 minutes, until onions and celery are softened.
Add remaining broth and bring to a simmer. Add the kale and let steam until wilted.
Add beans, bean puree, and the white wine vinegar. Add salt and pepper as needed. Mix well until heated through, then serve.
Stephanie says
LOVE this new post! I’m going to add in the extras you used on our next batch!!! Celery and the vinegar sound awesome. Happy your family is enjoying it now too! It’s one of those recipes that sticks with me every year after reading it on your blog back in the day 🥰
Brittany Dixon says
I’m so grateful you brought it back to my attention! <3
Barbara Stec says
I’m not a big fan of how kale tastes but this is a good way to incorporate this healthy vegetable into your diet. Thanks for posting.
Michelle Hastie Thompson says
Thank you for sharing this delicious recipe! I cannot wait to try it tonight, it is cold out and I have chicken Italian sausage in the fridge right now!
Jeannine M Olson says
This is really good especially with Basque chorizo. We always add garlic. Added sage and small can of diced green chilies. Big hit this xmas eve.
Nicole Eifler says
Super easy and delish! I made it a second time using regular kale becaue it was all my store had and it was just as good 🙂
Brittany Dixon says
I’m so glad you enjoyed it; thank you for your review!
Anna says
How many servings in the basic recipe?
Brittany Dixon says
Serves 4-6. It feeds the two adults and two kids in my family, plus enough leftover for lunch for 1.
Ann says
So glad we found this recipe!! It is quickly becoming my favorite soup! And I have yet to serve it to anyone who hasn’t liked it! But I have a question. When the recipe is doubled or tripled, does the amount of broth/beans to be puréed remain the same? It doesn’t change in the instructions when you switch to 2x or 3x and I want to be sure I’m doing this correctly. Don’t want to mess with a good thing!
Brittany Dixon says
I’m so glad you enjoy it; thanks for the feedback! I have not doubled or tripled it, but if I did, I would probably decrease the beans slightly just to keep it from getting to thick, but I don’t think you could mess it up; just more of a taste preference. If you try it, please let me know and I’ll try to double it next time I make it and report back.
Jenn says
Love the recipe. Can this be frozen?
Brittany Dixon says
Yes, you can absolutely freeze it. Thank you for the review; so glad you enjoyed it!
Angie Hollis says
I added an extra can of beans and added two thinly sliced potatoes for more substance. I also use spinach instead of kale. Very good!