Kale, Sausage and White Bean Soup Recipe
08. Nov, 2007 
6 Comments
I was challenged by our organic box this week when we got kale. I have never cooked with nor, as far I know, eaten kale so it was quite a challenge. From all the googling it seemed like the best and the safest way to cook it for a first was in a soup. So I took a few recipes I saw online and created this Italian version of a classic Portuguese soup.
Who knew kale was so bitter at the early stages of it’s cooking? I really liked it though, especially with the combination of the fennel in the sausage, yum! It also held up really nicely in the soup – not falling apart like spinach would’ve. Since this is my entry for Weekend Herb Blogging I did a little reading on kale. We all know it is highly nutritious but what I found really interesting is that it is supposed to freeze well – truly making it the perfect addition to all these winter soups and stews. It was also quite easy to prep. I washed it then took my knife and quickly ran it down each side of the spine and discarded it. What am I not sure of is whether one ever uses the stalks?
Check out more great dishes at the Weekend Herb roundup at The Expatriate’s Kitchen. If you are looking for other good warming fall and winter soups check out these from the archives: Carrot and Cashew, Potato and Leek, and Spinach and French Lentil.
Kale, Sausage and White Bean Soup Recipe
(serves 4-6)
1 lb italian turkey sausages
2 tablespoons olive oil
1 small onion, diced
1 medium carrot, peeled and diced
2 cloves garlic, minced
2 small potatoes, peeled and diced (use a boiling potato)
1 liter chicken stock
1 can tomatoes, with juice
1 can white beans, drained and rinsed or 1.5C dried and cooked white beans (I used kidney beans)
1 lb kale, washed, stems removed and roughly chopped
salt and freshly ground black pepper
Saute the sausages in a frying pan until cooked through. Piercing as needed to release the fat. Remove from the pan and allow to cool enough to slice into 1/3″ slices. Set aside.
In your soup pot put the olive oil over medium low heat. Add onions, carrots and garlic and cook for 5 to 8 minutes until its starts to soften and become fragrant – don’t let the garlic brown. Add the stock and potatoes and bring to a simmer. Simmer for 10 minutes. Add the tomatoes with their juice and the beans. Simmer for another 10 minutes. Add the sausage and kale and cook for 5-10 minutes or until the kale is tender. Taste for seasoning and serve with well buttered hearty bread. ( I added about 1T of salt and a healthy amount of pepper.)
Similar Recipes:
Turkey Sausage, White Bean and Spinach Soup
White Bean Chili *Slow Cooker*
Butternut Squash, Red Lentil and Coconut Soup
Originally started as a way to document and learn to cook, the site chronicles my journey as I learn a few new things, create recipes, and have a disaster or two.
Kat, you hit a home run with this soup and it’s perfect for the c-c-cold weather we now have.
I keep eyeing the kale in the store and thinking of making something like this. It looks great! Sorry you are so busy, don’t forget to take a break once in a while at least.
I keep seeing kale on the blogs, and I want to try it! But I don’t see it in the markets. Maybe I’m not looking in the right places… I’ll try again. I want kale and bean soup!!!
Looks wonderful!
Looks heartwarming and perfect for th e cold nights ahead.
Hi! I made this soup tonight – vegan style – and it is amazing! I used Italian sausage-less sausage, adzuki beans (didn't have white) and used half "chicken" base and half veggie base. I also had mushrooms I needed to use and threw those in. What a soothing soup! I will make this again and again. Thanks!
this looks so good i think ill have to try it with veg broth and seitan