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Kale & Sausage White Bean Soup

a rustic, brothy soup full of italian sausage, kale, white beans, parmesan, garlic, and crushed red pepper

servings: 4-6

  • Author: Kayla Howey

Ingredients

Scale
  • olive oil
  • 1 lb ground mild italian sausage
  • kosher salt
  • 1 onion, thinly sliced
  • 1 leek, thinly sliced
  • 4 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 bunch kale, stemmed + roughly chopped
  • 3 cups cooked + drained cannellini beans
  • garnish: grated parmesan cheese
  • toasted bread, for dipping

Instructions

  1. Heat a large, heavy-bottomed pot (or Dutch oven) over medium heat. Add enough olive oil to cover the bottom. Once hot, add the ground sausage to the pot, piece by piece. Season with a pinch of salt and brown the sausage on all sides. Transfer the sausage to a plate and set aside.
  2. Add the onion and leek to the pot. Saute for about 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 or so longer.
  3. Pour in the white wine and stir well. Allow to simmer for 2 minutes. Pour in the broth, add the parmesan rind, and transfer the sausage back to the pot. Bring the soup to a boil, then reduce the heat to medium-low. Simmer for 30 minutes, stirring occasionally.
  4. Stir in the kale and the beans. Allow to cook for a few more minutes until the kalte has wilted and the beans are heated through. Taste the soup and season with salt or more crushed red pepper as needed.
  5. Serve the soup warm with lots of grated parmesan over top and toasted bread on the side for dipping.

Notes

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.