Sausage, Kale, and White Bean 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 can (15 ounces) white beans, drained and rinsed
• 4 cups kale, stems removed and chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until softened.
2. 2 Crumble sausage into the pot and cook until browned, breaking it into small pieces with a spoon.
3. 3 Pour in the chicken broth and bring to a simmer.
4. 4 Stir in the white beans, kale, thyme, and oregano. Season with salt and pepper.
5. 5 Simmer uncovered for 20 minutes, until kale is tender.
6. 6 Serve hot, garnished with fresh parsley.

Equipment

• Large pot

Variations

• Add diced tomatoes for a tangier twist.
• Use spinach instead of kale for a milder flavor.

Substitutions

• Substitute chicken broth with vegetable broth for a vegan version.

Pairings

• Crusty bread
• A crisp green salad

Nutrition

Tips

• Use turkey sausage for a leaner option.
• For extra flavor, sauté the sausage first, then remove and set aside before cooking the onions and garlic.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.

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

Serving Suggestions

• Serve with crusty bread or a side salad for a complete meal.

FAQ