Recipe: White bean and kale soup with sausage


This hearty soup makes a meal (and a healthy one, at that!) all by itself.  While we used white beans, you can also use other beans, as pictured, and serve with some crusty bread. Enjoy!

Serves 6


  • 2 large heads kale, large stems discarded, chopped
  • 2 cans cannellini beans
  • 1 onion, peeled and chopped
  • 4 cloves garlic, minced
  • 3 tbsp. better than bouillon (chicken)
  • 2 quarts water
  • 2 tbsp olive oil
  • 1 lb Italian sausage (sweet or spicy, depending on your preference)
  • 2 bay leaves


In large stockpot, heat olive oil. Over medium heat, cook onions until soft and translucent. Add garlic and cook until soft. Season with salt and pepper. Add sausage and brown. Drain and rinse the beans and add them to the pot. Add the kale and water. Bring to a boil and add the bouillon base and bay leaves. Once base dissolves, lower the heat to a simmer and cook 45 min to 1 hr.


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