White Bean and Kale Sausage Soup

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

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. 2 Add garlic and cook for another minute.
3. 3 Crumble in the sausage and cook until browned, breaking it up with a spoon.
4. 4 Stir in the chicken broth, beans, kale, oregano, thyme, and red pepper flakes if using. Season with salt and pepper.
5. 5 Bring to a simmer and cook for 15-20 minutes until kale is tender.
6. 6 Stir in the lemon juice and adjust seasoning if needed.
7. 7 Serve hot with Parmesan cheese if desired.

Equipment

• Large pot

Variations

• Add diced tomatoes for extra tanginess.
• For a vegan option, replace sausage with extra beans or tofu.

Substitutions

• Substitute kale with spinach or Swiss chard.
• Use vegetable broth instead of chicken broth for a vegetarian version.

Pairings

• Crusty bread
• A crisp Pinot Grigio

Nutrition

Tips

• For a smokier flavor, use smoked turkey sausage or add a pinch of smoked paprika.
• If kale is tough, massage the leaves with a bit of salt before cooking to tenderize.

Storage

Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop.

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

Serving Suggestions

• Pair with crusty bread or a simple green salad for a complete meal.

FAQ