This white bean soup with hearty turkey sausage, kale, and creamy beans is the most satisfying meal on a cold evening! It tastes great and is rich in fiber and protein.
Cozy Kale, Sausage, and White Bean Soup
This Italian White Bean Soup is one of my favorites when looking for a hearty soup to eat on long, cold winter days. The cannellini beans and sausage make this a high-protein meal with about 35 grams of protein per serving, while the beans and kale add a lot of fiber. (I love kale so much in this Chicken Sweet Potato and Kale Soup!) It’s naturally gluten-free, and you can even swap it out for a vegan or vegetarian white bean soup by swapping turkey sausage for a plant-based option and using vegetable stock instead of chicken stock.
Why This White Bean Soup Works
I love topping this hearty white bean soup with a good grated cheese like Parmigiano Reggianno or Locatelli and a slice of crusty bread, like my homemade sourdough bread, for a great meal for under $4!
- Soups suitable for meals: Made with protein-rich sausage and fiber-rich beans, this hearty soup is satisfying enough to be a full meal rather than just an appetizer.
- A brief list of healthy ingredients: You don’t need a lot to make this recipe and everything is easy to find at the grocery store.
- Available weekdays: Using flavorful sausage means this white bean soup doesn’t need to be boiled for long to add flavor.
materials needed
Here are all the ingredients for White Bean Soup with Kale and Sausage: See recipe card above for exact measurements.
- turkey sausage: I used homemade turkey sausage in this soup, but store-bought will also work.
- olive oil Brown the sausage and add flavor from the beginning.
- garlic It adds signature Italian flavor and savory depth.
- kale: You can use curly kale or lacinato.
- Cannellini or Northern Beans It’s creamy and absorbs the flavor of the broth.
- Chicken stock + water: I like to use homemade chicken broth.
- red pepper flakes For selective opening.
- salt and pepper To finish the soup.
How to make white bean soup with sausage
This soup makes dinner easy! Here’s what you need to do: See recipe card above for printable instructions..
- Brown the sausage. Heat the olive oil over medium-high and brown the sausages, dividing them into large chunks, until cooked through.
- Saute the garlic: Add the garlic and cook briefly until fragrant but not brown or burnt.
- boil: Add water, broth, beans, and red pepper powder and stir. Cover and simmer over low heat for 10 minutes to allow the flavors to combine.
- Add kale: Add kale and cook until tender, about 10 minutes.
- Season and serve: Season with salt and pepper and place the soup in bowls.
produce: night soil
Serving Size: 2 cup
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Heat oil in a medium saucepan over medium heat.
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Break the sausage meat into large pieces using a spatula or wooden spoon.
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Once fully cooked, add the garlic and sauté for 2-3 minutes (be careful not to burn the garlic).
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Add water, broth, beans, and red pepper powder (if using) and stir well.
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Cover and simmer over low heat for 10 minutes.
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Add the kale, cover, and simmer for another 10 minutes. Adjust salt and pepper to taste.
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Divide among 4 bowls and serve warm.
Final step:
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clothing material: 2 cup, calorie: 320.5 calorie, carbohydrate: 15 g, protein: 33 g, province: 13 g, Saturated Fat: 3.5 g, Cholesterol: 105 mg, sodium: 697 mg, fiber: 5 g, sugar: 1 g
Tips and Variations
- Add more vegetables: Carrots, celery, and chopped onions are great additions to white bean soup if you keep them in the refrigerator.
- Make your soup creamier. During the last 10 minutes of cooking time, mash some of the beans against the side of the pot. The starch they release thickens the soup.
- Add parmesan rind: This adds a nutty flavor to the soup. (It’s also delicious in minestrone soup.)
- Swap kale for chard: Add the sliced chard stems to the sausage until tender and stir in the kale, adding the leaves as well.
- Or try spinach: Stir baby spinach into soup just before serving for a mild alternative to kale.
offer suggestions
This white bean soup is hearty enough to be a meal on its own or can be served with any of the following:
Proper storage and reheating
- refrigerator: White bean broth can be stored in an airtight container in the refrigerator for up to 4 days.
- Freezer: Store in an airtight container or freezer bag and freeze for up to 3 months. Thaw in the refrigerator before reheating.
- To reheat: Warm slightly on the stovetop or in the microwave, adding more broth or water to thin it out, if necessary.
