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A white bowl of sausage and kale soup with white beans.

Italian Sausage White Bean and Kale Soup

A delicious, cozy bowl of sausage and kale soup with white beans. You'll love its Italian-inspired flavor - and it's loaded with healthy veggies! Dried beans or canned may be used.
5 from 1 vote
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Author Kori Butler
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Soup Recipes
Cuisine American
Servings 8
Calories 467 kcal

Ingredients
  

  • 1 pound dried great northern beans (or other white bean; preparation instructions are included below)
  • 1 pound sweet italian sausage (remove from casing if needed)
  • 1 to 2 tablespoons olive oil
  • 1 medium onion (finely chopped)
  • 2 carrots (peeled and thinly sliced)
  • 2 ribs celery (thinly sliced)
  • 2 teaspoons minced garlic
  • 1 tablespoon tomato paste
  • 6 cups chicken broth
  • 1 (15-ounce) can fire-roasted diced tomatoes
  • 1 teaspoon kosher salt
  • 1 tablespoon italian seasoning
  • 2 bay leaves
  • 1 tablespoon balsamic vinegar
  • ½ teaspoon ground cumin
  • ½ teaspoon ground black pepper
  • 5 ounces baby kale or spinach (a combination may be used)
  • optional for serving: shredded parmesan cheese

Instructions
 

To Prepare Dry Beans

  • Quick Soak Method: Bring 8 cups of water and dried beans to a boil in a large saucepan. Cover and continue to boil for 3 minutes. Remove from heat. Cover and let stand for 1 hour. Drain, rinse, and set aside until ready to use.
    Overnight Method: Cover the beans with 8 cups of water and let them soak overnight at least 6 to 8 hours. Drain, rinse, and set aside until ready to use.

To Make the Soup

  • Preheat a dutch oven (soup pot) over medium-high heat. Add sausage, breaking apart into crumbles. Cook until browned and cooked through about 7 to 8 minutes. Remove with a slotted spoon and transfer to a paper towel-lined plate.
    Cooking the Italian sausage for the bean soup.
  • In the same pot, heat 1 tablespoon of olive oil over medium-high heat (use up to 1 extra tablespoon of olive oil if needed). Add onions, celery, and carrots. Saute until tender, about 5 to 8 minutes. Add garlic and saute for 2 minutes.
    Sauteeing the onions, carrots, celery, and garlic in a white oval soup pot.
  • Stir in beans, sausage, tomato paste, and all remaining ingredients (except the kale). Bring to a boil. Reduce heat, cover, and simmer until beans are tender, about 30 to 45 minutes.
    Adding the remaining ingredients to make kale and bean soup then simmering.
  • Add kale to the soup. Stir gently until the kale is wilted. Bring to a boil, immediately reduce heat, cover and simmer 15 minutes. Remove bay leaves before serving.
    Adding the kale to the sausage and kale soup with white beans.

Kori's Tips

  • Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
  • VARIATIONS:  Use any kind of white bean; canned is fine too (use 3 cans of drained and rinsed beans. If you love beans, by all means, add another can!). Use regular or hot Italian sausage if preferred. Smoked kielbasa may also be used - just slice it and brown then remove it from the skillet. 
  • TIPS: Some Italian sausage has more fat than others. You need about 2 tablespoons of fat to saute the vegetables. Use more or less olive oil as needed after cooking the sausage. 
  • SERVING SUGGESTIONS: Adjust seasoning to taste and garnish with parmesan cheese before serving. This soup pairs well with any crusty bread, breadsticks, or garlic bread. 

Nutrition

Calories: 467kcalCarbohydrates: 45gProtein: 26gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 43mgSodium: 888mgPotassium: 1381mgFiber: 14gSugar: 5gVitamin A: 4463IUVitamin C: 29mgCalcium: 206mgIron: 6mg
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