Description
A comforting and hearty Kale White Bean and Sausage Soup featuring tender Polska Kiebasa sausage, nutritious kale, and creamy cannellini beans simmered to perfection in a flavorful broth with garlic, herbs, and vegetables. This easy stovetop recipe is ideal for a wholesome weeknight dinner or meal prep.
Ingredients
Scale
Sausage and Oil
- 1 Tbsp olive oil
- 12 oz beef Polska Kiebasa Sausage, sliced into 1/4-inch thick slices
Vegetables
- 1 1/2 cups chopped carrots (about 3)
- 1 1/3 cups chopped yellow onion (1 medium)
- 1 cup chopped celery (2 stalks)
- 4 cloves garlic, minced
- 6 oz kale, thick ribs removed, chopped (about 1 1/2 bunches or 5 oz if using pre-cut)
Liquids and Herbs
- 3 (14.5 oz cans) low-sodium chicken broth
- 1 cup water
- 1 Tbsp dried parsley
- 1 tsp dried rosemary, crushed
- 1/2 tsp dried oregano
- Salt and freshly ground black pepper, to taste
Beans and Garnish
- 2 (14.5 oz) cans cannellini beans, drained and rinsed
- Shredded parmesan cheese, for serving
Instructions
- Cook the sausage: Heat olive oil in a large pot over medium heat. Add the sliced Polska Kiebasa sausage and cook until slightly browned, tossing occasionally, about 5 minutes. Once browned, remove the sausage and let it drain on a plate lined with paper towels. Set aside, leaving the oil in the pot.
- Sauté the vegetables: Return the pot with the reserved oil to medium heat. Add chopped carrots, onion, and celery. Sauté for 3 minutes, stirring and scraping the browned bits from the bottom of the pan for added flavor. Then add the minced garlic and sauté for an additional 1 minute until fragrant.
- Simmer the broth and herbs: Stir in the chicken broth, water, dried parsley, crushed rosemary, and dried oregano. Season with salt and freshly ground black pepper to taste. Increase heat to medium-high and bring the mixture to a boil. Allow it to gently boil for 10 minutes to meld the flavors.
- Add kale and continue cooking: Add the chopped kale to the pot and continue boiling gently for another 10 minutes, or until the kale and vegetables are tender.
- Combine sausage and beans: Stir the cooked sausage and drained cannellini beans into the soup. At this point, add extra broth to thin the soup if desired. Heat through for a minute or two until everything is warmed.
- Serve: Ladle the soup into bowls and top each serving with shredded parmesan cheese. Serve warm and enjoy.
Notes
- You can substitute turkey or chicken sausage to reduce fat content.
- For a vegetarian version, omit the sausage and use vegetable broth instead.
- Leftovers keep well in the fridge for up to 4 days and also freeze nicely.
- Adjust seasoning to taste, especially salt, depending on the saltiness of your broth and sausage.
- Add a squeeze of lemon juice before serving for a bright finishing touch.
- If kale is unavailable, substitute with spinach or Swiss chard.
Nutrition
- Serving Size: 1 bowl (approximately 1 1/2 cups)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 45 mg
