Our White Bean and Sausage Soup will warm you from the inside out. A hearty soup made with sausage, kale and white beans in a flavorful broth made with a touch of white wine.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound chicken sausage (can also use pork or Italian sausage)
- 1 cup diced onion
- 1 cup diced carrot
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt (plus more if needed at the end)
- Freshly ground black pepper to taste
- 2 tablespoons tomato paste
- 1/2 cup dry white wine (can also use 1/4 cup of apple cider vinegar)
- 3 ounces chopped kale, stems removed (weigh after removing stems, about 4 heaping cups)
- 2 cans (15.5 ounces) small white beans, drained and rinsed (reserve 1/2 cup of the beans and set aside)
- 4 cups chicken broth
- 2 cups water
- 1 bay leaf
- 1/4 cup grated parmesan cheese
Instructions
- Add the oil to a large pot over medium heat. Add the sausage, breaking up into crumbles as it cooks. Once almost cooked through, add the onions, carrots and garlic to the pot. Stir and let cook for 5 minutes.
- Stir in the tomato paste, then deglaze the pot with white wine (or vinegar if using). Let the wine cook out for 1 minute.
- Chop the kale into small, bite sized pieces and remove any large pieces of stem. Add the kale to the pot along with the beans (don’t add the reserved 1/2 cup of the beans).
- Pour in the chicken broth and water, then add the bay leaf. Stir and bring to a simmer. Once the soup is simmering, partially cover with a lid and simmer for 25 minutes.
- Mash the reserved beans in a bowl with a spoon or a masher. Stir into the soup along with the grated parmesan cheese and let simmer for 5 minutes. Taste for seasonings, adding more salt and pepper if needed.
- We like to serve this soup with grated parmesan cheese and a drizzle of good olive oil.
Recipe Notes
- Make sure that you use at least a 5 quart pot for this recipe, it makes a lot of soup!
- You can buy sausage in bulk or in links (with casings) just remove the sausage from the casings before adding to the pot.
- While we do prefer the flavor of white wine in this soup, you can swap that out with 1/4 cup of apple cider vinegar or white wine vinegar, or just add another 1/2 cup of water or broth.
- To Store: Let the soup cool before adding to an air tight container. This soup will stay good in your refrigerator for 3-4 days. If you don’t finish the soup in that time frame, it freezes wonderfully!
- Category: Dinner
- Method: Stove Top
- Cuisine: American
