Name: Sausage, Kale, & White Bean Soup
Total time: 30 min
Ingredients: Drizzle olive oil; 1 lb ground sausage (mild or hot); 1 tbsp butter; 1 yellow onion (diced (about 1½ cups)); 1 tbsp minced garlic; 8 cups chicken broth; 3 cans 15 oz each white beans, drained ((45 oz total)); 1 bunch fresh kale (roughly chopped (about 8 cups)); 2-3 tbsp pesto; Splash lemon juice; Salt and pepper (to taste)

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#2 in our '100 30 Minute Meals' series is this Sausage, Kale, & White Bean Soup. Made with savory sausage, onion, garlic, creamy white beans, kale, in a tangy, herby pesto broth.

Why You'll Love this Sausage, Kale, & White Bean Soup:

Made in just 30 minutes.
Perfect for meal-prep or feeding a crowd. This recipe makes a solid 6-8 servings and makes fantastic leftovers.
Super nutritious. Sausage, kale, and beans make this soup protein & nutrient rich.

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Why You'll Love this Sausage, Kale, & White Bean Soup:
Key Ingredients:
Dietary Swaps:
Recipe Variations:
Tips & Notes:
Storage & Reheating:
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Key Ingredients:

Ground Sausage: Mild or hot, add savory protein.
White Beans: Creamy canned white beans add plant protein and texture. For this recipe I have used butter beans, but any white bean, such as cannellini or great northern, will work.
Kale: Kale cooks down so that it's tender & nutrient-rich.
Pesto Broth: Made with butter, garlic, onion, chicken broth, pesto, and just a splash of lemon juice. It's savory, herby, with a slight tang for balance.

Dietary Swaps:

Gluten-Free: Use a certified gluten-free ground sausage and broth.
Dairy-free: Swap butter for a dairy-free version or olive oil.
Vegetarian: Swap sausage for a plant-based version such as Impossible Foods Ground Sausage.
Low-Carb/Keto: Swap white beans for chopped cauliflower.
No Pork: Use ground chicken or turkey sausage.

Recipe Variations:

Make it Creamy, with a splash of whole milk, half & half, or heavy cream right at the end.
Tuscan-Style Soup: Add sun-dried tomatoes, a splash of cream, and top with Parmesan cheese.
Add Extra Veggies, such as sliced carrots, mushrooms, or roasted red pepper.

Tips & Notes:

Mashing a few beans against the side of the pot naturally thickens the soup slightly, giving it a silky texture.
For extra depth, use a splash of white wine to deglaze the pot after cooking the onions and garlic.

Storage & Reheating:

Store cooled soup in an airtight container in the fridge for up to 4-5 days.
To freeze, cool soup completely before transferring to a freezer safe container. Freeze for up to 3 months. Soup can be thawed in the fridge overnight before reheating.
Reheat soup on the stovetop over medium heat, stirring occasionally, until hot. Add broth if needed.

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