Kale

White Bean & Sausage Soup

Name: White Bean &amp; Sausage Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: Serves 6 - 8
Cuisine: American
Ingredients: 14 ounces Italian chicken sausage, casing removed; 2 tablespoons extra-virgin olive oil; 1 large yellow onion, chopped (2 cups); 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

by: Nea Arentzen

January 14, 2025

5 12 Ratings

Photo by Nea Arentzen

Prep time 10 minutes
Cook time 35 minutes
Serves 6 - 8

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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

Test Kitchen-Approved

What You'll Need

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White Bean & Sausage Soup

Ingredients

14 ounces Italian chicken sausage, casing removed
2 tablespoons extra-virgin olive oil
1 large yellow onion, chopped (2 cups)
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

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 .

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.

Cairo January 23, 2025

When do you add in the vinegar?

les C. January 23, 2025

Step 4 before plating as per video.

Cairo January 23, 2025

Thanks Les.

les C. January 23, 2025

Your welcome.The recipe is not well written in several areas.

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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