Sharing another soup recipe today that’s rustic, simple, and exactly what I think most of you are craving right now: kale & sausage white bean soup. This hearty soup combines minimal ingredients and is so extremely comforting. It’s got loads of flavor from rich parmesan cheese and a little heat from crushed red pepper. Complete with a side of toasted bread for plenty of dipping.
I’ve been making soup non-stop in my kitchen lately. From this new spicy tomato soup to old classics like my favorite french onion soup, these recipes have been a source of calm for me during these unsettling weeks. There’s something about standing over the stove as you add ingredients to a pot one by one and letting them all simmer away until you have a hot bowl of steaming soup in front of you.
They’ve also been a great way to use up pantry ingredients. I’ll rarely follow a recipe exactly, always adapting with what I have on hand or simply what I could find at the store. I find soup to be one of the most versatile dishes out there. So hopefully you can find some inspiration to play around with the ingredients you have and riff on the different recipes I share.
kale & sausage white bean soup – the details…
This kale & sausage white bean soup falls into the brothy soup category. It’s full of hearty ingredients, all nestled in and surrounded by a very flavorful broth. While the ingredients themselves give the broth lots of flavor, the real secret is throwing in a leftover parmesan rind as the soup simmers. It releases rich, salty parmesan flavor into the broth and results in a very delicious soup. No parmesan rind? Simply top with a more generous sprinkle of grated parmesan at the end.
I’ve kept the ingredient list pretty minimal here, sticking with the bare bones of what you need to make a soup that’s not only flavorful, but satisfying as well. We’ve got onions and leeks for the base, italian sausage for protein, kale for a healthy dose of dark greens, and cannellini beans for more protein and a bit of carbohydrate.
For a rustic Italian flavor, I’ve added in garlic, crushed red pepper, white wine, and of course the parmesan cheese. And the best part is that this soup takes just about 30 minutes to prepare. It works as a main meal for either lunch or dinner, and is made even better with a side of crusty, toasted bread.
You can make a big batch of this kale & sausage white bean soup and store the leftovers in a sealed container for the next few days. The soup heats up well in a saucepan or even the microwave. Freezing is also an option if you want to save some for another week.
Such a great soup to make right now while we’re all at home and in need of a little comfort. Enjoy!Print
Kale & Sausage White Bean Soup
a rustic, brothy soup full of italian sausage, kale, white beans, parmesan, garlic, and crushed red pepper
- olive oil
- 1 lb ground mild italian sausage
- kosher salt
- 1 onion, thinly sliced
- 1 leek, thinly sliced
- 6 cloves garlic, thinly shaved (or minced)
- 1 tsp crushed red pepper (or more if you’d like it spicier)
- ½ cup white wine
- 2 qts beef (or chicken) broth
- 1 parmesan rind
- 1 large bunch of kale, stemmed + roughly chopped
- 2 (15.5 oz) cans cannellini beans, rinsed + drained
- grated parmesan cheese, for topping
- toasted bread, for dipping
- Heat a large, heavy-bottomed pot (or Dutch oven) over medium-high heat. Add enough olive oil to coat the bottom. Once hot, add the ground sausage to the pot, piece by piece. Season with a pinch of salt. Cook for about 6 minutes, or until the sausage is fully browned. Transfer the sausage to a plate and set aside.
- Lower the heat to medium. Add the onion and leek to the pot. Cook for 6-8 minutes until tender and slightly caramelized, stirring often. Season with a pinch of salt. Stir in the garlic and crushed red pepper. Cook for another minute longer.
- Pour in the white wine and stir well. Allow to simmer for 2 minutes. Pour in the broth and add the parmesan rind. Bring the soup to a boil, then reduce the heat to medium-low. Simmer for 20 minutes, stirring occasionally.
- Add the sausage back to the pot, along with the kale. Continue to simmer for 10 more minutes. Lastly, stir in the beans. Allow to cook for a few more minutes until the beans are heated through. Taste the soup and season with salt or more red pepper flakes if needed.
- Serve the soup warm with lots of grated parmesan over top and toasted bread on the side for dipping.
Leftovers: Store any leftovers in an air-tight container in the fridge for up to 5 days. Reheat over medium-low heat in a saucepan until simmering or in the microwave until heated through.
Freezing: Ladle the soup into a freezer container and freeze for up to 3 months. Defrost in the fridge overnight, transfer the soup to a saucepan, and reheat over medium-low heat until simmering.
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