Author Notes
The perfect cold-weather meal, simple ingredients that shine with a little bit of simmering. This soup is done in under an hour!
More pictures and tips at http://funnyloveblog.com/2017/11/20/sausage-kale-soup-with-white-beans/ —Lindsay Howerton-Hastings
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Ingredients
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2 pounds
bulk Italian sausage, local or small-batch if you can find it
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1/2
onion, diced
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1
bunch kale, sliced, about 4 cups total when cut up
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4
cloves garlic, minced
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28 ounces
canned whole tomatoes in their juices
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3 cups
chicken, plus a bit more if needed
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15 ounces
canned white beans, don't drain
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salt, as needed
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for serving: bread, crushed red pepper, fresh parsley, grated parmesan
Directions
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In a large soup pot, add the sausage over medium-high heat. Cook the sausage for about 10 minutes, breaking it up with a spoon as you go, until crumbly, browned, and cooked through.
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Add the onion and stir it into the sausage for two minutes to soften slightly.
Add the kale and garlic and cook, stirring occasionally, for 5 minutes or so to wilt the kale.
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Add the tomatoes with juices, beans with juices, and stock to the pot. Stir to combine and taste; add salt to your preference.
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Bring the soup to a bubble then reduce the heat to medium-low. Simmer the soup for 10-15 minutes or let sit turned off on the stove until you'd like to eat. If the soup reduces by a lot or gets too thick, add more stock to thin it about about 1/2 cup at a time.
Serve with bread for dunking, and crushed red pepper, fresh parsley, and grated parmesan cheese for sprinkling.
Enjoy!
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