Italian Sausage White Bean and Kale Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 pound Italian sausage, casing removed
• 4 cups low-sodium chicken broth
• 1 (15-ounce) can white beans, drained and rinsed
• 4 cups kale, stems removed and chopped
• 2 cups diced carrots
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened.
2. 2 Stir in garlic and cook for another minute.
3. 3 Add sausage and cook until browned and cooked through.
4. 4 Pour in chicken broth, then add beans, kale, carrots, thyme, oregano, and bay leaf.
5. 5 Bring to a boil, then reduce heat and simmer for 30 minutes, or until vegetables are tender.
6. 6 Season with salt and pepper to taste.
7. 7 Discard the bay leaf, ladle into bowls, and garnish with fresh parsley.

Equipment

• Large pot
• Cutting board
• Chef’s knife
• Measuring cups and spoons

Variations

• Add diced potatoes for extra heartiness.
• Substitute kale with spinach for a milder flavor.

Substitutions

• If Italian sausage is unavailable, substitute with ground turkey or beef seasoned with Italian herbs.
• Use vegetable broth for a vegetarian option.

Pairings

• Pairs well with a crusty baguette or garlic bread.
• A light white wine complements the flavors nicely.

Nutrition

Tips

• For a smokier flavor, use spicy Italian sausage.
• Feel free to add more broth for a thinner soup consistency.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.

Serving Suggestions

• Serve with crusty bread and a side salad.
• A sprinkle of grated Parmesan adds richness.

FAQ