Description
A hearty and comforting Sausage Kale White Bean Soup that combines browned Italian sausage, tender vegetables, creamy white beans, and fresh kale in a flavorful broth. Finished with lemon juice and Parmesan, this nourishing soup is perfect for a wholesome family meal.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 lb mild Italian sausage
- 1 medium yellow onion, diced
- 2 celery ribs, diced
- 2 medium carrots, diced
- 5 cloves garlic, minced
- 3 (15 oz) cans white beans, drained and rinsed, divided
- Parmesan rind
- 1 teaspoon kosher salt
- 1 teaspoon Italian seasoning
- 1/2 teaspoon black pepper
- Dash of crushed red pepper flakes
- 6 cups chicken broth
- 2 tablespoons lemon juice
- 2 cups chopped kale, stems removed
- 1/4 cup fresh chopped parsley
- 1/4 cup freshly grated Parmesan cheese
Garnish
- Extra Parmesan cheese
Instructions
- Brown the Sausage: In a large Dutch oven or soup pot, heat the olive oil over medium-high heat. Once hot, add the sausage and cook for 5 minutes, breaking it up with a wooden spoon until browned. Transfer the sausage to a plate and set aside.
- Sauté Vegetables: Add the diced onion, celery, and carrots to the pot and cook for 5 minutes until softened, stirring occasionally. Then add the minced garlic and cook for 1 minute to release its aroma.
- Add Beans and Seasonings: Stir in 2 cans of white beans, the Parmesan rind, Italian seasoning, kosher salt, black pepper, and crushed red pepper flakes into the pot, mixing well with the vegetables.
- Simmer the Soup: Pour in the chicken broth and bring the soup to a boil. Reduce the heat to low and simmer uncovered for 20 minutes, allowing flavors to meld together.
- Puree Part of the Soup: Remove the Parmesan rind. Using an immersion blender, blend the soup directly in the pot to create a creamy texture while leaving some chunks. Alternatively, blend in batches using a blender or food processor and return it to the pot.
- Finish the Soup: Add the browned sausage back into the pot. Stir in the remaining can of white beans, kale, lemon juice, and fresh parsley. Let the soup cook for another few minutes until the kale is tender. Stir in freshly grated Parmesan cheese and adjust the seasoning to taste.
- Serve: Ladle the soup into bowls and garnish with extra Parmesan cheese if desired. Serve warm.
Notes
- You can substitute mild Italian sausage with spicy if you prefer more heat.
- For a vegetarian version, omit the sausage and use vegetable broth instead of chicken broth.
- If you don’t have an immersion blender, carefully transfer portions of the soup to a blender to puree.
- Leaving some beans whole while pureeing others creates a nice creamy yet textured soup.
- This soup stores well in the refrigerator for up to 4 days and freezes beautifully.
