White Bean and Kale Soup with Sausage

By Kendra Vaculin
February 5, 2015
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Author Notes: Soup is so warm and comforting and perfect it makes me want to change the lyrics to love songs to be about soup instead. So that's what I've been doing, aloud, all the time. Everyone is very happy they know me and no one is at all annoyed! What I like about youuuuu, you really know how to sooouuupppp.Kendra Vaculin

Serves: 5
Prep time: 15 min
Cook time: 40 min

  • Olive oil
  • 2 shallots, chopped
  • 2 minced cloves of garlic
  • 1/2 cup chopped carrots
  • 1/2 cup chopped mushrooms
  • 1/2 cup white wine
  • 3 cups vegetable stock
  • 1 15-ounce can white beans (like Great Northern), drained and rinsed
  • 2 tablespoons chopped rosemary
  • 2 cups to 3 chopped kale
  • 1 pound sausage (like kielbasa or chorizo)
  • 1 pinch salt and pepper to season, more to taste
  • 1 pinch red pepper flakes to sprinkle, more to taste
  • 1 handful Parmesan cheese to sprinkle, more to taste
  1. Heat a few tablespoons olive oil in a pot over medium heat. Add shallots and a sprinkling of salt and pepper and cook down until almost transparent, about 5 minutes. Add garlic, carrots, mushrooms, and additional salt and pepper. Cook, stirring occasionally, until the mushrooms are wilted.
  2. Pour wine into pot and use it to scrape up all the awesome brown bits from the bottom. Cook until the liquid is reduced slightly.
  3. Add stock, beans, and rosemary. Bring to a boil, and then add kale. Reduce to a simmer and cook for 15 to 20 minutes.
  4. While the soup is cooking, brown the sausage in a medium pan. Slice into 1/4-inch rounds, then add to soup and stir.
  5. Serve with a sprinkling of dried red pepper flakes and Parmesan cheese! Plus bread -- you're not a fool.

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