Kale White Bean and Sausage Soup
User Reviews
5
Kale White Bean and Sausage Soup
Description
Kale White Bean and Sausage Soup starts by browning sliced kielbasa sausage, which adds a smoky, meaty base flavor. Vegetables including carrots, onions, celery, and garlic are sautéed in the leftover sausage oil, building a depth of taste. After adding broth and herbs, the soup simmers to meld flavors and tenderize vegetables. Chopped kale and cannellini beans incorporated near the end add body and earthiness to the broth.
This soup features a balance of tender vegetables, chewy sausage slices, and creamy beans, all enveloped in a savory broth enhanced by dried herbs and freshly ground pepper. The parmesan garnish contributes a subtle nutty richness to individual servings.
Serve warm as a wholesome meal with crusty bread for dipping or as a comforting starter. The recipe suits home cooks looking for a filling, moderately hearty soup with fresh kale and sausage.
Ingredients
- 1 Tbsp olive oil
- 12 oz kielbasa sausage sliced into 1/4-inch thick slices, beef Polska
- 1 1/2 cups carrot about 3, chopped
- 1 1/3 cups chopped yellow onion (1 medium)
- 1 cup celery 2 stalks, chopped
- 4 cloves garlic , minced
- 3 chicken broth low sodium, (14.5 oz) cans
- 1 cup water
- 1 Tbsp parsley dried
- 1 tsp rosemary crushed, dried
- 1/2 tsp oregano dried
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- 6 oz kale , thick ribs removed, chopped (about 1 1/2 bunches. 5 oz if using pre-cut)
- 2 cannellini beans drained and rinsed, (14.5 oz) cans
- Parmesan Cheese for serving, shredded
Instructions
- Heat olive oil in a large pot over medium heat. Add sausage and cook until slightly browned, tossing occasionally, about 5 minutes. Remove sausage, while leaving oil in pan, and drain sausage on a plate lined with paper towels and set aside.
- Return pot with oil to medium heat, add carrots, onion, and celery and saute 3 minutes (while scraping bottom of pan to get the browned bits), add garlic and saute 1 minute longer. Stir in chicken broth, water, parsley, rosemary, oregano and season with salt and pepper to taste. Bring to a boil over medium-high heat, and allow to gently boil 10 minutes. Add kale and allow to boil 10 minutes longer until kale and veggies are tender. Stir in cooked sausage and cannellini beans (you can add more broth at this point to thin if desired). Serve warm, top each serving with parmesan cheese.
- Recipe source: inspired by Gourmet
User Reviews
Overall Rating
5
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