Sausage, Kale and White Bean Soup


It’s feeling very fall-esque (is that a word?) in my neck of the woods and it has sent me into a frenzy of fall cooking. On Sunday I opened a 32 oz. can of pumpkin purée and set about making multiple pumpkin dishes until I used every last bit of that pumpkin. One was a pasta dish that was so good, it will be going up on the blog later this week.

I have a few dwindling veggies growing in my garden and a little bit of kale that needed to be picked and eaten. As much as I’ve tried to get my family on board with kale salads I have yet to find a recipe everyone will eat.

But soup is different. You can hide so many things in soup, especially when sausage is involved as well. I saw a recipe in Dinner: A Love Story and it marked all the boxes: something warm on a cool night, kale that I can use up and an easy recipe to hide veggies and other things my children will try and refuse. I tweaked the recipe a little based on what I had but definitely one I’ll make again. And bonus, the kids ate it.


Sausage, Kale and White Bean Soup:

  • 1 medium yellow onion, diced
  • 3 carrots, diced
  • 3 stalks of celery, diced
  • 3 cloves garlic, finely chopped
  • 1 tablespoon olive oil
  • 1 pound Italian pork or turkey sausage
  • 2 boxes low-sodium chicken stock
  • 2 14oz. cans white beans, drained and rinsed
  • 1 14oz. can organic diced tomatoes
  • 4ish cups chopped kale
  • splash of balsamic vinegar
  • 1 tablespoon honey
  • salt and pepper

In a cast iron pot, heat olive oil over medium heat. Brown Italian sausage until cooked through. Remove from the pot and set aside. Throw in the carrots, onion and celery and cook for 5 minutes until the vegetables are tender and the onion is translucent. Salt and pepper vegetables. Add garlic to the pot and cook for 2 more minutes. Add the sausage, beans, tomatoes and chicken stock to the pot. Stir in vinegar and honey. Taste the broth and salt and pepper as needed. Turn the heat to low and stir in kale. Cook for 15-20 more minutes until kale is softened. Serve with a loaf of bread and a bottle of wine. Dinner is served!


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