Sausage, Kale, & White Bean Soup
Made with savory sausage, onion, garlic, creamy white beans, kale, in a tangy, herby pesto broth.
Ingredients
- Drizzle olive oil
- 1 lb ground sausage mild or hot
- 1 tablespoon butter
- 1 yellow onion diced (about 1½ cups)
- 1 tablespoon 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 tablespoon pesto
- Splash lemon juice
- Salt and pepper to taste
Instructions
- In a large soup pot or Dutch oven over medium heat, add a drizzle of olive oil. Cook sausage until browned and crumbled, about 6–8 minutes. Remove and set aside on a paper towel–lined plate.
- Drain most of the grease, leaving a thin layer. Add butter and onions; cook 4 minutes until softened. Stir in garlic and cook 1 minute more.
- Add chicken broth, beans, kale, and cooked sausage. Bring to a simmer. Smash a few beans against the side of the pot to help thicken the broth slightly.
- Let cook 12-15 minutes, or until kale and onions are tender.
- Remove from heat. Stir in pesto, a squeeze of lemon juice, and season with salt and pepper to taste.
- Ladle into bowls and enjoy.
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.
- Nutrition values are an estimate only.
Nutrition
Calories: 410kcalCarbohydrates: 39gProtein: 23gFat: 18gFiber: 11gSugar: 3g
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