Sausage Kale And White Bean Soup Recipe
When you think of comfort food, there's a certain warm, inviting feeling that comes to mind. Pairing the Sausage Kale and White Bean Soup with crusty bread can elevate that experience
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Servings: 6
Calories: 560kcal
Equipment
- Small bowl
Ingredients
- 1 pound ground Italian sausage
- 4 medium Yukon Gold potatoes diced
- 1/2 small yellow onion thinly sliced
- 2 stalks kale stems removed and chopped
- 3/4 cup heavy cream
- 1 can white cannellini beans drained and rinsed
- 1 tablespoon extra virgin olive oil
- 5 cups low-sodium chicken stock
- 3 –4 large garlic cloves thinly sliced
- 1/2 to 1 teaspoon smoked sweet paprika
- 1 –2 tablespoons all-purpose flour
- 1/2 teaspoon sea salt
- Freshly ground black pepper
- 1 teaspoon fresh thyme leaves
- 1 tablespoon freshly squeezed lemon juice.
- 1 pound ground Italian sausage
- 4 medium Yukon Gold potatoes diced
- 1/2 small yellow onion thinly sliced
- 2 stalks kale stems removed and chopped
- 3/4 cup heavy cream
- 1 can white cannellini beans drained and rinsed
- 1 tablespoon extra virgin olive oil
- 5 cups low-sodium chicken stock
- 3 –4 large garlic cloves thinly sliced
- 1/2 to 1 teaspoon smoked sweet paprika
- 1 –2 tablespoons all-purpose flour
- 1/2 teaspoon sea salt
- Freshly ground black pepper
- 1 teaspoon fresh thyme leaves
- 1 tablespoon freshly squeezed lemon juice.
Instructions
Step 1: Brown the Sausage
- Start by heating a large pot over medium heat. Add the ground Italian sausage, breaking it apart with a spoon. Allow it to brown until it's cooked through. The fat rendered from the sausage provides a flavorful base for the soup.
Step 2: Sauté the Aromatics
- Once the sausage is browned, add the sliced onions and garlic to the pot. Stir them in with the sausage and cook for another 4–5 minutes. This step enhances the flavors immensely and makes your kitchen smell irresistible.
Step 3: Add the Potatoes
- Next, toss in the diced Yukon Gold potatoes. Stir them around to coat in the sausage-flavored oil, and then let them cook for a few minutes. This softens the potatoes and enhances their flavor.
Step 4: Introduce the Stock
- Pour in the low-sodium chicken stock. Increase the heat slightly and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cover the pot. Let it simmer for about 20 minutes or until the potatoes are completely tender.
Step 5: Incorporate Beans and Kale
- Add the drained and rinsed cannellini beans and chopped kale. Stir to combine, and cook for another 5–7 minutes. The kale will wilt down beautifully, adding its vibrant green hue and healthy elements to the soup.
Step 6: Create A Creamy Texture
- In a small bowl, whisk together the flour and heavy cream. This should be done cautiously to avoid lumps. Gradually add this mixture to your soup, stirring gently to combine. Allow the soup to simmer for another 5-10 minutes, letting it thicken.
Step 7: Season and Serve
- Finally, stir in the smoked paprika, fresh thyme, lemon juice, and season with salt and black pepper.
- Taste and adjust the seasoning if necessary. Serve hot, garnished with fresh thyme leaves if desired, and enjoy every warming spoonful.
Notes
- Use Fresh Ingredients: For the best flavor, fresh kale, and quality sausage make a big difference.
- Customize the Protein: If you prefer turkey or chicken sausage, feel free to swap those in.
- Thicker Soup: For a thicker consistency, let the soup simmer longer after adding the cream mixture, or blend a portion before serving.
- Add Different Greens: Consider adding spinach or Swiss chard for variety.
- Get Creative with Seasoning: Experiment with other spices like Italian seasoning or red pepper flakes for added complexity.