Soups and Broths
Easy No-Fuss Sausage Soup with White Beans and Kale
This soul-warming soup brings together the robust flavors of fennel-scented sausage and the earthy texture of lacinato kale in a rich, savory broth. It is a versatile, pantry-friendly meal that highlights the beauty of simple, seasonal ingredients for a cold-weather table.
- Prep
- 15 min
- Cook
- 30 min
- Serves
- 4
- Level
- Easy
- Per serving
- 480 kcal
Method
Place a large heavy-bottomed pot over medium-high heat. Add the sausage meat and cook, breaking it into bite-sized chunks with a wooden spoon, until browned and caramelized, about 8 minutes.
Add the sliced leeks to the pot with the rendered sausage fat. Sauté for 5 minutes until the leeks are soft and translucent. If the pot seems dry, add a small splash of olive oil.
Stir in the minced garlic and cook for exactly one minute until fragrant but not browned.
Pour in the chicken bone broth and add the cannellini beans. Bring the liquid to a gentle boil, then reduce the heat to low and simmer for 10 minutes to allow the flavors to meld. Note: For a grain-free variation, replace the beans with 2 cups of peeled and diced Yukon Gold potatoes; extend the simmer time to 20 minutes until the potatoes are fork-tender.
Stir in the chopped kale and cook for 3 to 4 minutes until the leaves are bright green and tender.
Remove from heat. Stir in the fresh lemon juice to brighten the fats. Serve immediately in warm bowls, topped with a generous dusting of Parmigiano-Reggiano. For a dairy-free version, simply omit the cheese and finish with a drizzle of extra virgin olive oil.
Notes
For extra depth, use a spicy Italian sausage to balance the creaminess of the beans.
Always wash leeks thoroughly after slicing, as they often hide sand between their layers.
To make the soup creamier without dairy, mash half a cup of the beans before adding them to the pot.
If you cannot find lacinato kale, curly kale or Swiss chard work beautifully as seasonal substitutes.
