Tuscan Sausage, White Bean, and Kale Soup
Servings Prep Time
8servings 45minutes
Cook Time
Servings Prep Time
8servings 45minutes
Cook Time
  • 2tbsp olive oil
  • 1pound Italian sweet sausagecasings removed
  • 1medium onionfinely chopped
  • 2large carrotsfinely diced
  • 1large potatofinely diced
  • 4cloves garlicminced
  • 2 bay leaves
  • 215oz cans white cannelini beansdrained and rinsed
  • 1bunch kalestems removed and roughly chopped
  • 64 ounces chicken stock
  • Salt and Pepperto taste
  1. In a large pot, heat 2 tablespoons of oil over medium heat. Add sausage and brown, stirring occasionally and breaking into smaller pieces. Cook about 10 minutes.
  2. Add onion, carrots, potato, and bay leaves. Season with salt to taste. Cook ~10 minutes until vegetables are softened.
  3. Add beans and garlic, cook 2-3 minutes more.
  4. Add kale and cook until wilted. Add chicken stock.
  5. Bring soup to a boil, then reduce heat and simmer for 45 minutes.
Recipe Notes

This soup actually tastes better the second day, so don’t be afraid to make it ahead and reheat it.  Best served with a nice crusty bread.