Italian Sausage, White Bean, and Kale Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 pound Italian sausage, casings removed
• 4 cups low-sodium chicken broth
• 1 can (15 ounces) white beans, drained and rinsed
• 4 cups kale, stems removed and leaves chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/2 teaspoon red pepper flakes (optional)
• Juice of 1 lemon
• Grated Parmesan cheese for serving (optional)

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 crumbled.
4. 4 Pour in chicken broth, beans, kale, thyme, oregano, salt, pepper, and red pepper flakes if using.
5. 5 Bring to a simmer and cook for 20 minutes, allowing flavors to meld.
6. 6 Stir in lemon juice before serving.
7. 7 Ladle into bowls and sprinkle with Parmesan cheese if desired.

Equipment

• Large pot

Variations

• Add diced potatoes for extra heartiness.
• Use cannellini beans for a creamier texture.

Substitutions

• Substitute kale with spinach or Swiss chard.
• Use vegetable broth for a vegan version.

Pairings

• Crusty Italian bread
• A glass of red wine

Nutrition

Tips

• For a smokier flavor, use turkey kielbasa instead of Italian sausage.
• Add more broth if you prefer a thinner soup consistency.

Storage

Store 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 before reheating.

Serving Suggestions

• Serve with crusty bread or a simple green salad on the side.

FAQ