White Bean and Kale Soup

This white bean and kale soup is what I make when I want to feel like I am taking care of myself but also want dinner to actually taste good. It is cozy, hearty, and full of good stuff. Italian sausage, creamy white beans, tender kale in a savory broth that smells absolutely incredible while it simmers.

I make a big pot of this at the beginning of the week and eat it for lunch for days. It honestly gets better every time you reheat it. If you have a parmesan rind in your freezer toss it in while it cooks. It adds the most incredible depth of flavor and costs you absolutely nothing extra.

Why This Soup is a Weekly Staple

It is genuinely one of the most flexible soups in my rotation. You can swap the Italian sausage for chicken sausage if you want something lighter. You can use spinach instead of kale if that is what you have. You can add pasta or rice to bulk it up. The base is so solid that it works with a ton of variations.

The kale holds up really well in this soup and does not get mushy the way spinach does. I actually prefer this the next day after the kale has had time to soften a little more and really absorb all the flavors from the broth. Serve it with crusty bread and a shower of parmesan on top and you are done.

White Bean and Kale Soup

A nourishing, comforting soup with white beans, tender kale, and Italian sausage in a savory broth that tastes like it simmered all day.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Soup

Ingredients Method Notes

Ingredients

  

• 1 lb Italian sausage casings removed
• 1 onion diced
• 3 cloves garlic minced
• 2 cans (15oz each) cannellini beans drained and rinsed
• 4 cups chicken broth
• 1 can (14oz) diced tomatoes
• 3 cups chopped kale stems removed
• 1 tsp Italian seasoning
• 1/2 tsp red pepper flakes optional
• 1 tsp salt or to taste
• parmesan rind optional, adds richness
• parmesan cheese grated, for serving

Method

 

1. In a large pot or Dutch oven, cook Italian sausage over medium-high heat, breaking it up, until browned. Remove excess fat if needed.
2. Add onion and cook for 3 minutes. Add garlic and cook 1 more minute.
3. Add Italian seasoning, red pepper flakes, diced tomatoes, chicken broth, and parmesan rind if using. Bring to a boil.
4. Add cannellini beans. Reduce heat and simmer for 15 minutes.
5. Stir in kale and cook for 5 more minutes until wilted and tender.
6. Remove parmesan rind. Taste and adjust salt. Serve topped with grated parmesan and crusty bread.

Notes

The soup thickens as it sits. Add extra broth when reheating. Keeps in the fridge for 5 days and freezes great.

This is one of those recipes you will want to bookmark and come back to all fall and winter long. Drop a comment if you make it!

So glad you are here. Pam