Kale
White Bean & Sausage Soup
- Prep time 10 minutes
- Cook time 35 minutes
- Serves 6 - 8
Author Notes
I’ve been on a little bit of a bean kick recently, so when it came down to developing a go-to soup for this year's soup season, I quickly reached for a few cans. This soup is hearty and filled with vegetables, and packed with protein from chicken sausage and large butter beans. It comes together quickly, as most soups tend to do, and is exactly what you need on a chilly day.
Feel free to make swaps wherever you see fit. You can use cannellini beans instead of butter beans, cut the carrots into coins instead of chopping for more bite, swap chicken sausage out for a different type (or leave it out entirely), add tortellini, or use a dairy-free alternative instead of cream.
Tips & Tricks:
• If you’re in a pinch, you don’t have to simmer the soup for a full 20 minutes. It will result in more flavor development, but 10 minutes will still do.
• Store in an airtight container in the fridge for 3 to 4 days.
• Leave the pasta out and freeze the soup in Souper Cubes for meal prep that will last up to 2 months.
—Nea Arentzen
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Watch This Recipe
White Bean & Sausage Soup
Ingredients
-
14 ounces
Italian chicken sausage, casing removed
-
2 tablespoons
extra-virgin olive oil
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1
large yellow onion, chopped (2 cups)
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1
large (or 2 medium) carrots, roughly chopped (1 cup)
-
1 cup
(or 2 large) celery, roughly chopped
-
4
garlic cloves, chopped
-
2 tablespoons
fresh thyme
-
1 tablespoon
dried oregano
-
1/2 teaspoon
red pepper chili flakes
-
2 tablespoons
tomato paste
-
1/2 cup
white wine
-
6 cups
chicken or vegetable broth (or 6 cups water + 2 tablespoons better than bouillon)
-
1
bay leaf
-
2
cans butter beans, drained and rinsed (cennellini is fine too)
-
4 cups
dino kale, chopped
-
1/3 cup
finely grated Parmesan
-
1/3 cup
heavy cream
-
1 tablespoon
champagne vinegar (or white wine vinegar)
-
Salt and pepper to taste
Directions
- In a large heavy-bottomed saucepan over medium-high, heat 1 tablespoon oil until sizzling. Add the sausage and cook, breaking up into bite-sized pieces, until browned and mostly cooked through, about 10 minutes. Use a slotted spoon to transfer to a plate.
- Add the remaining 1 tablespoon oil along with the onions, carrots, and celery. Cook, stirring occasionally, until softened, 4 to 5 minutes. Add the garlic, thyme, oregano, and chili flakes; stir until fragrant, another 30 seconds. Stir in the tomato paste and cook until brick red and smells nutty, another minute.
- Stir in the white wine, scraping up any browned bits from the bottom of the pot. Add the stock, beans, sausage, and bay leaf. Bring to a simmer, then cover and cook for 20 minutes. Remove the bay leaf.
- Stir in the kale, Parmesan, cream, then season with salt and pepper. Serve with more Parmesan on the side.
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20 Reviews
Hmoshman
February 25, 2025
Best kale, white bean and sausage soup recipe! Will definitely make again. I made 3/4 recipe because the full recipe seemed like a lot!
Allison
February 8, 2025
"• Leave the pasta out and freeze the soup in Souper Cubes for meal prep that will last up to 2 months."
There's no pasta in this recipe
There's no pasta in this recipe
kate H.
January 26, 2025
Delicious and easy. I made it the day before serving and was even more flavorful the next day although was quite good day of. I used spicy chicken Italian sausage because we like a little heat and threw in a couple potatoes because I had them
Recipe didn’t indicate when to add champagne vinegar but I added with cream and Parmesan at the end .
Recipe didn’t indicate when to add champagne vinegar but I added with cream and Parmesan at the end .
MaryFrances
January 24, 2025
I have a couple of questions. I am allergic to all alliums, so it fun feeding me! And I don't like canned lima beans! I am wondering if I could substitute winter squash or frozen lima beans. I do like Canelli beans and navy beans. I love the idea of how this comes together so quickly.
Jude
January 23, 2025
Excellent in every way! Thanks Nea! Loved the video as well, as it is reassuring to actually see how to make it.
Bill H.
January 23, 2025
Definitely making this one soon ... checks all the boxes for me. a couple of questions, I have never been a fan of large beans like butter/limas (sorry everyone) ... but I like a multitude of smaller bean types. What would be alternative option(s) If I go smaller and should I adjust how much I put in? Also, I am a huge fan of black-eyed peas ... I know this is really off the rails but how do you think those would work? Thanks for posting and the instructional video Nea.
Rhonda35
January 23, 2025
Black-eyed peas would work great, as would pinto or navy beans. I’d still use two 15-oz cans.
Bill H.
January 23, 2025
Rhonda35 thanks for your thoughts.
Rhonda35
January 23, 2025
Delicious soup! Comes together quickly and is very satisfying on a blustery evening.
les C.
January 23, 2025
How much is a large can of beans?
Rhonda35
January 23, 2025
Recipe specifies “2 cans large white beans” not “2 large cans of white beans.” Use two 15 oz cans and choose a butter or great Northern bean over, say, a small navy bean. (Honestly, navy beans would work fine; a larger bean is more hearty.)
Nea A.
January 23, 2025
Sorry that was unclear! I meant to write butter beans–thanks for flagging!
lhanson54@aol.com
January 18, 2025
This soup is delicious. I followed the recipe closely, but I added chopped spinach instead of kale and added 2 chopped potatoes. Absolutely my new favorite soup!
Nea A.
January 21, 2025
Wow thanks so much for your comment! Love the addition of potatoes!
Cmangan618
January 17, 2025
For me, this is a wonderful soup. I'm making plans for the next batch and not had a bowl of the first yet! It's all the tasting with tiny tweaks. It is so da** good, wow. Nea, I'm watching out for you. Such a good creator, man oh man. This soup is so worth the effort. Thank YOU so much.
Nea A.
January 21, 2025
OMG thank you so much! I'm so happy you enjoyed it!
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