White Bean, Sausage, and Kale Soup

This is one of the first recipes I started making when Bobby (my adorable husband) and I decided we were going to start this whole “kale” thing that Beyonce and the rest of the world were talking about. Eating healthy is not always fun, so I like this recipe a lot because it’s light and helps you get some greens in without wanting to die each bite.

Ingredients:

  • 3 tablespoons olive oil
  • 1 medium onion chopped
  • 3 cloves of garlic minced
  • 4 Cajun Andouille Sausages (or your preference) sliced thin*
  • 2 (15 ounce) cans cannellini beans, drained and rinsed
  • 4 cups vegetable broth or chicken broth (2 boxes)
  • 2 cups water (play it by ear may not need)
  • 2 cups kale stems removed and torn into 1” pieces (or half a bag)
  • Salt and freshly ground black pepper
  • 1/2 tbsp Garlic Powder
  • 1 tsp paprika
  • 1 tsp red pepper flakes (optional)

*If you are vegan, you can take out the sausage and only continue with beans and kale, maybe even add in sweet potato as a substitute for the sausage, as I’m typing this maybe next time we should just add sweet potato anyway!

How To:

Take a 3 qt or larger saucepan and

  • Heat the oil in a 3 quart saucepan over medium-high heat until shimmering. Add sausage and cook until browned (about 4 minutes each side). With a slotted spoon place the cooked sausage into a bowl to rest. Add a little more oil, and add the onion cooking until softened, about 5 minutes.
  • Meanwhile, mash one can of beans in a small bowl. Add mashed beans, broth, sausage, and water (if needed) to the saucepan. Bring to a boil.
  • Stir in remaining beans (left whole), kale, 1 tsp. salt, and ¼ tsp. pepper. Reduce heat, partially cover, and simmer about 20 minutes, until kale is tender.
  • Season to taste with additional salt and pepper and serve

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