White Bean and Kale Soup with Sausage

February 5, 2015

Test Kitchen-Approved

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
In This Recipe


  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.

More Great Recipes:
Soup|Italian|Carrot|Kale|Sausage|Shallot|Bean|One-Pot Wonders|Fall|Winter|Dinner|Lunch

Reviews (24) Questions (0)

24 Reviews

teriolle November 29, 2018
Easy sub: instead of mushrooms (didn’t have and my kids don’t like anyway) I just added a tablespoon or so of tomato paste for a little depth of flavor — perfect!
Shirlee October 28, 2018
Agree with the other comments to add lemon juice or serve with lemon wedge. Also made a toasty crouton-type pita to serve on the side - drizzle olive oil, herbs, and grated cheese under the broiler for a few minutes. Yum!
Sidney January 14, 2018
I made this last night using vegetarian kielbasa and a nutty chardonnay. It was perfect for a cold winter evening. Satisfying and comforting, the rosemary added the perfect amount of savory.
julie January 9, 2017
My family liked this soup but didn't think it was outstanding. I started by browning the sausage in the soup pot, removed and set it aside (less clean-up), then proceeded with the recipe and my guess is it only helped add flavor. We didn't have mushrooms but I added celery. Used chicken stock as it was what we had on hand. Easy, tasty and my kids didn't even mention the kale. Topped with fresh flat leaf parsley and parm.
kschurms January 9, 2017
I can't stop making this soup!! Absolutely love the kick from the white wine and mushrooms. <br />Last time I made it I browned a bit of bacon separately and added it into the soup at the end for an extra kick. I also add a squeeze of lemon juice at the end.
Dee G. February 10, 2016
A wonderful hearty soup - so basic yet and versatile. Made as the recipe calls for with the exception of the sausage. I used Soy Chorizo (a vegan & gluten free Mexican style of chorizo). Got raves.
juliunruly February 8, 2016
I love this soup and we make it once every couple of weeks or so. I use a handful of modifications: No mushrooms or carrots, but I add tomato paste. I use the crushed red pepper while simmering, not as a garnish. I also add a parmesan rind while cooking, and about half a lemon's worth of juice to the pot before serving. We use smoked Kielbasa, and it works perfectly.
Sarah H. February 6, 2016
Really enjoyed this! Cooked it for the first time because I wanted something comforting for my sore throat, and it's delicious! Simple and easy to make. I added tomatoes and used vegan mexican chipotle sausage instead, but I agree that spicy sausage definitely makes this! And the parm on top is glorious. The best part is that there are leftovers so I'm looking forward to enjoying more of this for the next few days.
Tricia W. October 28, 2015
So yummy! I only had red wine and beef, Better Than Bullion but it turned out great! I doubled the garlic and veg and it still seemed pretty balanced with the amount of sausage. One thing I would watch would be the salt level if you use bullion instead of stock and then you throw a salty cheese like parm on top!
Christopher August 30, 2015
Probably the best soup I've ever made. The wine, shallots and spicy sausage really make it. I double the recipe and eat it all week. It gets better each day. I keep the 3 main ingredients and change up the beans and veggies to the season and works great.
Kevin F. March 2, 2015
Made this tonight and the entire family enjoyed it (kids 10 and 7). Made as directed, with the sausage choice being a sweet Italian style chicken sausage. We doubled the recipe and will enjoy this for another meal or so.
Ollie February 28, 2015
Does this actually make enough for five people? It seems like only 3 cups of stock wouldn't give a whole lot of broth? Should I add water or something?
juliunruly November 29, 2015
Definitely not enough for five. For us it made two dinner servings, and one serving of leftovers the next day.
Shirlee October 28, 2018
I used 4 cups of broth and actually added more water.
HapppyBee February 25, 2015
So very good the first time I made this! Added a frozen Parmesan rind, more stock, doubled the beans, carrots and mushrooms and made a big batch as soup only gets better the next night. Added ham chunks rather than sausage as that's what I had on hand this time. Delicious and my husband actually ate the kale! A keeper.
Maria L. February 24, 2015
One note here: if you go the chorizo route, use Spanish style chorizo, not Mexican. You need a firm sausage and Mexican chorizo is more of a meaty paste meant to be cooked off as one would do with ground beef or pork. In general, it is very fatty, but that works in it's favor for what it is used for in Mexico.
Jussy February 17, 2015
Super yummy and easy to make ! Like it ! <br /><br />If you like cooking as me you would be in love with this fantastic website http://homegadgetsdaily.com/ .. Highly recommend<br />
Jaimee February 15, 2015
Made this today! Soooo good esp with a last minute squeeze of lemon :) Ty!
sweetpotato February 13, 2015
So, so good. I used some chicken andouille sausage for a nice smoky flavor, and axed the carrots, since I've never been partial to cooked carrots. It's a keeper.
lisamgray February 12, 2015
This soup was delicious and the perfect hearty winter dinner. Our family is pescetarian so I substituted the sausage for torfurkey kielbasa. Delicious!
Keesje February 12, 2015
Yum! Just had it for lunch. We didn't have any sausage but did have some black pudding instead!
Josie M. February 11, 2015
This soup is excellent. I too chopped up some parmesan and put it in the soup. Added some left over barley too... delicious!