Description
Sausage Kale and White Bean Soup is so hearty and comforting on a cold Fall and Winter's Day. It's full of fiber, vitamins and protein, and comes together all in one pot for an easy & filling meal. Plus, ready in an hour!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 lb ground Italian sausage or 4 large Italian sausage links, casings removed
- 1 cup yellow onion, diced small
- 2 garlic cloves, minced
- 1/2 teaspoon salt + more to taste if needed (depends on chicken stock brand, as some are more salty tasting)
- 1/8 teaspoon black pepper
- 1/8 teaspoon crushed red pepper flakes
- 1 dried bay leaf
- 15 ounce can of cannellini beans, rinsed and drained
- 64 ounces chicken stock
- 3/4 cup pipette pasta (or small shells, elbows or ditalini)
- 2 cups chopped kale, with stems removed
- Topping/Garnish: 1/2 cup parmesan cheese
Instructions
- In a large dutch oven over medium low heat, add in olive oil and the Italian sausage. Break the sausage up with a meat masher or wooden spoon as it cooks for 4 to 5 minutes.
- Toss in the onions and cook for another 2 to 3 minutes.
- Sprinkle in the garlic, salt, black pepper, crushed red pepper, and bay leaf. Stir and cook for another minute. Add in the cannellini beans.
- Pour in the chicken stock. Cover and bring to a boil, then reduce the heat to low and allow to simmer on low heat for about 10-15 minutes.
- Sprinkle in the kale and pasta, then cover and cook until the pasta is cooked through, about 15 minutes, stirring well half way through. Note: Stir with a wooden spoon about 5-8 minutes into the pasta cooking to make sure it isn't sticking to the bottom.
- Turn off the heat on the stovetop, so the pasta doesn't continue to cook. Ladle into bowls, then top with parmesan cheese. Serve and enjoy!
Notes
- Make sure to stir the pasta with a wooden spoon about 5 to 8 minutes after adding it into the soup because it loves to stick to the bottom of the pot.
- Drain and rinse the cannellini beans to remove the syrup like sauce on the beans.
- Remove the kale stems before chopping and adding into the soup. They will continue to be hard even when cooked, so I prefer to leave them out entirely.
- Turn the heat off to the soup after the pasta is fully cooked and remove from the stovetop to avoid the pasta from overcooking and becoming mushy.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: soup
- Method: stovetop
- Cuisine: American