White Bean, Sausage, and Kale Soup

by Cristina | Last Updated: January 30, 2020

This White Bean, Sausage, and Kale Soup is one of the first recipes I started making when Bobby (my adorable husband) and I decided we were going to start this looking into this whole “eat healthy thing”. I blame Beyonce, I was a sucker for “kale” the second I saw her in that sweatshirt in 2014. If Beyonce is eating kale to look like that, then I shall eat kale and hope for the best.

The truth is eating healthy is not always fun. I know there are some aliens out there who just love themselves a good salad, but for most of us if we are going to eat healthy- it must be mixed up. I am always on the search for a recipe that will make eating vegetables a little more exciting. This white bean, sausage and kale soup works really well with or without the sausage.

For my vegan friends or people who just shy away from sausage, I have subsistuted the sausage for mushrooms, and while it makes a big flavor difference, it’s still just as delicious. So feel free to do a box of sliced baby bellas or your favorite shroom and go for it.

I like this recipe a lot because it’s light but very flavorful, and it is a great way to get the extra greens in without losing a part of your soul with each bite. If you are like me, and just LOVE a good soup, you can also check out my Lentil Soup or Chicken Soup.

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 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 simmering. 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, (if needed) and add the onion. Move the onion around breaking up any bits on the bottom, and add your salt and pepper garlic powder and paprika . Cook the onions until softened, about 5-7 minutes.
• Meanwhile, open and rinse your beans. Take about half of one can and mash in a small bowl. This will give the soup a little more weight and texture. Once finished, add mashed beans, broth, sausage, and water (if needed) to the saucepan. Bring to a boil.
• Stir in remaining beans (left whole), kale, salt and pepper to taste, and red pepper flakes. Reduce heat, partially cover, and simmer about 20 minutes, until kale is tender.
• If you are using frozen kale, you still want to throw it in at this point so it can thaw out and cook in the hot liquid.
• Season to taste with additional salt and pepper and serve