Kale and White Bean Soup with Sausage
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Want something warm, comforting, filling and loaded with flavor? Then this slow simmered Kale and White Bean Soup with Sausage is for you and it’s brimming with slices of crispy hot Italian sausages and fresh chopped kale.
Following my Mom’s Navy White Beans recipe I decided to add a few goodies to beef it up so to speak. I love foods that evoke memories and this one always brings my mom into the kitchen with me and the fun times we had sharing our love of cooking.
This makes for a big batch with plenty of leftovers so I usually store half of it and freeze for a later meal.
The night before you need to soak the beans in water to rehydrate them. Easy enough right? So Saturday evening I soaked the beans and started this first thing Sunday morning. If you forget you can always follow my Quick Soak Method, so don’t let forgetting to soak your beans the night before be a reason not to make this.
The rest is not difficult. Putting all of these wonderful ingredients like the classic trio of chopped onion, carrot and celery, some fresh herbs like bay leaves and thyme gets the kitchen and house smelling so good. Working back in my office I could smell the simmering soups aroma wafting down the hall. Love that!
Best part – all of this simmers away while you go take care of what you need to focus on.
This simple yet satisfying white bean soup that gets turned into a meal with the added pan seared sausages and kale. I don’t add any salt to this and let the flavors from the hot Italian sausages work their magic. The kale is hearty enough to stand up to the heat of the soup and doesn’t get all mushy and completely wilted.
This becomes a rich and thick bean soup, not a thin watered down version. The added chicken stock helps enrich the beans cooked in the water and the end result is a hearty meal with lots of texture.
A healthy bit of freshly grated parmesan cheese on top adds that finishing touch. I always like to have some crusty bread with soups to soak up the thickened broth. Sourdough does the trick for me, and if it’s store bought or homemade like my French Style Round Sourdough Bread, serve it alongside.
Kale and White Bean Soup with Sausage
Quick Soak Method.
- 16 oz white navy beans
- 1 cup chicken stock
- 1 large onion diced
- 1 large carrots chopped
- 4 celery stalks chopped
- 3 cloves of crushed garlic
- 4 sprigs of thyme tied
- 3 bay leaves
- Freshly ground black pepper
- 1 lb Hot Italian Sausages
- 1 tbsp olive oil
- 4 cups fresh kale stems removed, chopped
- Fresh parmesan cheese
- Soak the beans overnight in cold water covering the beans by 1 inch.
- Rinse and drain the excess water from soaked beans and add fresh water to cover by 1 inch in a large stock pot. Bring to a boil, lower heat and simmer covered for 30 minutes.
- After 30 minutes, add the chicken stock, chopped onion, carrot, celery, garlic and herbs. Bring to a boil, cover and lower heat to simmer for 3 hours or until beans are soft, but not mushy.
- While beans are cooking, prick holes in sausages with fork and pan fry until browned on all sides and cooked through. When cooled, slice into 1/4” slices. Set aside on paper towel to drain excess oil.
- After beans are cooked add the sausage slices and chopped kale leaves. Stir to incorporate, cover and allow to rest for 20 minutes. Season to taste, grate fresh Parmesan cheese on top and serve with crusty bread.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Just 1 cup of stock? No water?
Hi Jenna, yes 1 cup chicken stock after following Step 3: Rinse and drain the excess water from soaked beans and add fresh water to cover by 1 inch in a large stock pot. Bring to a boil, lower heat and simmer covered for 30 minutes.
Step 4: After 30 minutes, add the chicken stock, chopped onion, carrot, celery, garlic and herbs. Bring to a boil, cover and lower heat to simmer for 3 hours or until beans are soft, but not mushy.
Hope this helps and enjoy!
Hi Kevin, It’s 36 & sunny here in Nola, so naturally I’m thinking about soup! The first time I ate this style of soup, a thick slice of bread had been grilled with very dark grill marks and served with the soup poured on top. It was the tastiest surprise. This is one of my favorite soups, even w/o the bread.
Oh man that sounds fantastic. Thanks for the tip Monique!
This is so good, I used ground sausage instead and just a little salt to the beans. Everyone loves doing it.
So happy you enjoyed this one Teresa! Thanks for taking the time to come back and let me know. 🙂
Hi Kevin, I’m coming back to let you know, we cooked this soup last week and it was AWESOME!
We followed the recipe without changing anything, and we finished the giant pot of soup in one sit. You certainly need to change the servings from 12 to 2 😉
OK this is not something to brag about, but the soup is so comforting that we couldn’t stop! lol
Have a wonderful day 🙂
Now that made my evening, thanks Maggie. I know you will probably not believe this, but I thawed that exact soup out this afternoon and we had it for dinner tonight with some cheese toast. Really! Is that a crazy coincidence or what? LOL 🙂