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Sausage, Kale & White Bean Soup Recipe

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This recipe for Sausage, Kale & White Bean Soup is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbsp. olive oil
1 lb. Italian sweet sausage, casing removed
1 medium onion, chopped
2 large carrots, diced
1 large potato, diced
2 cloves garlic, minced
2 bay leaves
2 (15 oz.) cans white cannelini beans, drained and rinsed
2 bunches of baby kale or kale (stems removed and roughly chopped)
64 oz. low-sodium chicken stock
Salt and pepper to taste
Directions:
Directions:
In a large pot, heat olive oil over medium heat. Add sausage and brown while breaking into smaller pieces until fully cooked. Add onion, carrots, potato and bay leaves. Season with salt and pepper. Stir occasionally until vegetables just start to soften, approximately 10 minutes. Add garlic and beans and cook for another 2 to 3 minutes. Add kale and cook until it just starts to wilt. Add chicken stock and season with salt and pepper. Cover with lid and bring soup to a boil, then reduce heat and keep at a simmer for about 45 minutes to 1 hour.
Though it is great right from the stove, the soup tastes best on the second day. Let cool completely after cooking and refrigerate. Then the next day, reheat before serving.

 

 

 

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