Italian Sausage, Kale, and White Bean Soup Recipe
This sausage, kale, and white bean soup recipe is packed with healthy ingredients, deep flavors, and the perfect amount of heartiness to keep you satisfied. Whether you’re making this for the first time or the hundredth, this is the kind of great soup that will have you coming back for more.
Servings: 8
Calories: 328kcal
Ingredients
- 1 lb Italian sausage
- 1 cup yellow onion chopped
- ¾ cup carrots chopped
- 2 cloves garlic minced
- 4 cups low-sodium vegetable broth
- 30 oz cannellini beans drained and rinsed (about 2 cans)
- 1 cup water
- 1 Parmesan cheese rind
- 1 teaspoon Italian seasoning
- ½ teaspoon black pepper
- ¼ tsp salt
- 1 bay leaf
- 4 cups chopped kale stems removed
- 2 tablespoon fresh lemon juice
- 2 oz Parmesan cheese grated or shredded
Instructions
- Cook the sausage. Start by browning the 1 pound Italian sausage in a Dutch oven or large pot over medium heat. Once cooked, drain excess fat from the pot.
- Sautee the vegetables. Add 1 cup chopped onion and ¾ cup chopped carrot to the pot with the sausage and saute until the onion is translucent, and the carrot has softened slightly, about 4-5 minutes. Add the 2 cloves minced garlic and saute for 30 seconds more.
- Add the 4 cups of veggie broth, 2 cans cannellini beans, 1 cup of water, a Parmesan rind, 1 teaspoon Italian seasoning, ½ teaspoon pepper, ¼ teaspoon salt, and 1 bay leaf to the pot. Cover and cook on low for about 30 minutes.
- Add the kale. Turn the heat off. Stir in 4 cups chopped kale and 2 tablespoon fresh lemon juice. Cover and let sit for an additional 5-7 minutes until the kale is wilted.
- Finish and serve. Remove and discard the Parmesan rind and bay leaf. Serve in individual bowls and sprinkle with extra grated Parmesan if desired.
Notes
- Feel free to use either ground Italian sausage or Italian sausage links in this recipe - either will work.
- Sub the cannellini beans for any white bean of your choice.
- Time-saving hack! Buy the pre-chopped/washed bags of kale to save some extra time chopping veggies.
- Optional - add a dash of crushed red pepper to the soup when serving.
- Store in an airtight container in the fridge for 3 days, or freeze for 2-3 months.
Nutrition
Calories: 328kcal | Carbohydrates: 23g | Protein: 18g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 48mg | Sodium: 846mg | Potassium: 266mg | Fiber: 7g | Sugar: 2g | Vitamin A: 3115IU | Vitamin C: 15mg | Calcium: 200mg | Iron: 3mg
