White Bean and Kale Soup with Sausage


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This recipe is a family favorite. I love making it in the winter time when I can pick up wonderful kale at the farmer's market. When ever I have friends who are under the weather or had a new baby I always make up a batch of this soup and deliver it along with garlic bread for a hearty meal.

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  • 1 Tbs. olive oil
  • 1 large onion, finely chopped
  • 3/4 lb. favorite fresh sausage, casing removed
  • 1 1/2 tsp. kosher salt, divided
  • 1 tsp. fresh ground pepper, divided
  • 2 cloves garlic, minced
  • 1 C. chopped fennel, fonds and core removed
  • 1 zucchini, ends trimmed and diced
  • 114.5-oz. can fire roasted crushed tomatoes (Glen Muir)
  • 2 14-oz. can low sodium chicken broth
  • 1 15-oz. can white beans/great northern beans, drained and rinsed
  • 1 bunch kale, tough stems removed, cleaned and chopped
  • 6 Tbs. grated parmesan cheese

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In a 6-qt. heavy bottom pot, add the oil and heat over medium high heat. Add the onions and sauté for 3 minutes then add the sausage and brown while breaking into smaller pieces. Season with 1/2 tsp. salt and 1/2 tsp. pepper. Once sausage is cooked through, add the garlic, fennel and zucchini. Continue to sauté until the zucchini is softened, about 3-5 minutes. Season with 1/2 tsp. salt and 1/4 tsp. pepper. Add the tomatoes and chicken broth. Allow to simmer over medium heat for 10 minutes, stirring occasionally. Season with remaining 1/2 tsp. salt and 1/4 tsp. pepper. Add the beans and kale, stir to incorporate and allow to simmer for another 10 minutes. Taste and adjust seasonings if necessary.

Ladle into bowls and top with 1 Tbs. cheese.

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