5 from 135 votes
Kale White Bean and Sausage Soup
Kale White Bean and Sausage Soup combines browned kielbasa sausage with sautéed carrots, onions, celery, and garlic simmered in chicken broth. Cannellini beans and chopped kale enrich the soup with hearty texture and nutrition. The medley of herbs like parsley, rosemary, and oregano flavors the clear broth, while parmesan cheese adds a finishing savory touch.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
6
Course:
Soup
Cuisine:
American
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
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