A Hearty Winter Soup: Sausage, Kale and White Bean Soup

Chase away the winter chills with a bowl of hearty Sausage, Kale and White Bean Soup! Use the smoked sausage of your choice; turkey or chicken for a healthier alternative or andouille for extra spice and heat.

Sausage, Kale and White Bean Soup | ©homeiswheretheboatis.net #soup #recipes

It’s soup weather!

Sausage, Kale and White Bean Soup was in the cozy comfort food section of the January/February edition of Cooking with Paula Deen magazine. Use the smoked sausage of your choice~ turkey or chicken for a healthier alternative or andouille for extra spice and heat.

Sausage, Kale and White Bean Soup | ©homeiswheretheboatis.net #soup #recipes

Sausage, Kale and White Bean Soup, adapted from Cooking with Paula Deen

Makes 3 quarts

Ingredients

1 tablespoon olive oil

1 (12-ounce) package smoked sausage, cut into 1/2-inch slices

3 (15-ounce) cans cannellini beans, drained and rinsed

1 onion, chopped

2 celery stalks, chopped

3 carrots, chopped

1 garlic clove, minced

6 cups chicken stock, reduced sodium

*1 small bunch kale, leaves stripped from stems and coarsely chopped (I added several handfuls from a bag of triple washed chopped kale)

*2 medium Yukon gold potatoes, peeled and chopped (I used baby Yukon golds, quartered, no need to peel)

Salt and freshly ground pepper to taste

*2 tablespoons sherry vinegar (I used red wine vinegar)

1 bay leaf

2 sprigs thyme

Sausage, Kale and White Bean Soup | ©homeiswheretheboatis.net #soup #recipes

Directions

Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 7 – 9 minutes. Remove with slotted spoon and set aside.

Sausage, Kale and White Bean Soup | ©homeiswheretheboatis.net #soup #recipes

Add onion, celery and carrot to pot, cook stirring occasionally for 5 minutes or until they begin to soften. Stir in garlic and cook 1 minute. Add the chicken stock, sausage and remaining ingredients. Bring to a boil, then reduce the heat to medium-low, cover and simmer 15 – 20 minutes until potatoes are tender. Discard the bay leaf and thyme sprigs. Season with salt and pepper to taste.

Jiffy cornbread croutons for soup! | ©homeiswheretheboatis.net #soup #recipes

Top your soup with some grated Parmesan cheese for additional flavor or toast some leftover cornbread to make cornbread croutons to add to your soup or chili.

Sausage, Kale and White Bean Soup | ©homeiswheretheboatis.net #soup #recipes

Sausage, Kale and White Bean Soup

Chase away the winter chills with a bowl of hearty Sausage, Kale and White Bean Soup! Use the smoked sausage of your choice; turkey or chicken for a healthier alternative, or andouille for extra spice and heat.
Makes 3 quarts of soup.
Prep Time10 mins
Cook Time45 mins
Course: Main Course, Soup
Cuisine: American
Keyword: hearty winter soup, kale, smoked sausage, white beans, Yukon Gold potatoes
Servings: 8

Ingredients

  • 1 tablespoon olive oil
  • 1 12-ounce package smoked sausage, cut into 1/2-inch slices (chicken, turkey, or Andouille)
  • 3 15-ounce cans cannellini beans, drained and rinsed
  • 1 onion chopped
  • 2 celery stalks chopped
  • 3 carrots chopped
  • 1 garlic clove minced
  • 6 cups chicken stock reduced sodium
  • *1 small bunch kale leaves stripped from stems and coarsely chopped (I added several handfuls from a bag of triple washed chopped kale)
  • *2 medium Yukon gold potatoes peeled and chopped (I used baby Yukon golds, quartered, no need to peel)
  • Salt and freshly ground pepper to taste
  • 2 tablespoons red wine vinegar
  • 1 bay leaf
  • 2 sprigs thyme

Instructions

  • Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 7 - 9 minutes. Remove with slotted spoon and set aside.
  • Add onion, celery and carrot to pot, cook stirring occasionally for 5 minutes or until they begin to soften.
  • Stir in garlic and cook 1 minute.
  • Add the chicken stock, sausage and remaining ingredients. Bring to a boil, then reduce the heat to medium-low, cover and simmer 15 - 20 minutes until potatoes are tender.
  • Discard the bay leaf and thyme sprigs. Season with salt and pepper to taste.

Notes

Top your soup with some grated Parmesan cheese for additional flavor or toast some leftover cornbread to make cornbread croutons.

A Hearty Winter Soup: Sausage, Kale and White Bean Soup | ©homeiswheretheboatis.net #soup #recipes

Hope you’re staying warm and cozy! ♥

Sausage, Kale and White Bean Soup | ©homeiswheretheboatis.net #soup #recipes

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  26 comments for “A Hearty Winter Soup: Sausage, Kale and White Bean Soup

  1. January 7, 2015 at 5:11 am

    I make a similar soup using Great Northern beans and Spanish chorizo – another variation of the French cassoulet. This soup is truly perfect for cold weather. I love the Mikasa French Countryside. It also says “cozy.”

  2. January 7, 2015 at 6:59 am

    Definitely soup weather! This recepi sounds so good and comforting. I make soup every Sunday and we have it for dinner on Sunday night and lunch during the week. (once or twice! Lol!) I will definitely make this recepi. Have a great dy!😊🌴💨

  3. January 7, 2015 at 7:18 am

    Yum! I just made some soup with canelinni beans this morning too Mary! It snowed all day yesterday, so I’m truly “feeling” the soup weather:@)

  4. January 7, 2015 at 7:23 am

    I could just jump in that pot it looks so good! What a perfect bowl of hearty healthy comfort! I’m pretty fond of the idea of topping it off with Parm or cornbread croutons too :) Thank you Mary, your timing is just perfect as our temps are dipping into the teens tonight, this is going to be a super supper!
    Jenna

  5. Ellen Stillabower
    January 7, 2015 at 8:04 am

    So glad to see Paula Deen’s name and recipes again!! Thank you!!

  6. Sherlie Magaret
    January 7, 2015 at 8:09 am

    Yum, another wonderful soup. Here is one I found on Pinterest and I have made it several times, I did use mild sausage and spinach instead but it is so yummy and warming. Thought you might be interested.

  7. January 7, 2015 at 8:52 am

    This looks DELICIOUS!! I made minestrone last night and some Jiffy cornbread, too!!

  8. January 7, 2015 at 9:30 am

    Now that looks like the perfect comforting soup for our cold weather! I love the idea of the cornbread croutons, too, Mary. I have that same Le Crueset pot! Thanks for the delicious recipe!

  9. franki
    January 7, 2015 at 9:36 am

    It’s DEFINITELY a “soup kinda day” here!!! franki

  10. Melissa Leach
    January 7, 2015 at 9:36 am

    Looks like we are all on the same page…making soup! I love your recipies Mary, thanks for sharing. I’ll be sure to pin :)

  11. January 7, 2015 at 10:05 am

    It is cold and icy here. Great weather for a soup like this!

  12. January 7, 2015 at 10:18 am

    No question, this kind of soup is a favorite at our house as well as being perfect for cold (like today) weather.

  13. January 7, 2015 at 10:29 am

    In this household we are lovers of great hearty soups and this one is on my list to make!!!…Looks so wonderfully delicious Mary!…thanks for the recipe!

  14. January 7, 2015 at 1:41 pm

    Super idea and recipe for the arctic air headed our way!

  15. January 7, 2015 at 8:49 pm

    Boy, that would have been the perfect supper meal here tonight…it is FREEZING here in OH!! It looks so yummy, Mary, with lots of ‘good-for-you’ ingredients, too. Would you believe I have never, ever used Kale..in anything. I think it is time I changed that & this recipe is a great place to start! Thanks a bunch.
    Stay warm!!

  16. Melissa
    January 7, 2015 at 9:41 pm

    Looks good Mary… We need a good bowl of soup.. -2 in my neck of the woods..brrr

  17. January 8, 2015 at 2:07 am

    This is going to be my dinner for tomorrow night! Thank you so much for sharing!
    Rosie @ The Magic Hutch

  18. January 8, 2015 at 12:33 pm

    This looks so good Mary. Next time I’m out I’m picking up the ingredients. It’s pretty and looks yummy!

  19. January 8, 2015 at 2:10 pm

    Love bean soups, regardless of which variety….call them Cannellini, Great Northern, Navy Beans…all of the ‘white beans’ are good in hearty soup…I like to use spinach instead of kale and Spanish chorizo instead of sausage – btw, Spanish chorizo is not as greasy as the Mexican chorizo.

    Also love a bean medley soup and I use about 7 – 8 different type beans in mine…

  20. January 8, 2015 at 10:18 pm

    It’s definitely soup weather! Made a big pot of vegetable soup yesterday and I may have to make this one very soon-minus the chicken stock, of course!

  21. Rattlebridge Farm--Foodie Friday
    January 9, 2015 at 11:37 am

    Your soup must smell heavenly–and it warms the cockles on a cold day. Your cornbread croutons are genius. Never thought to cut them in the pan! Love your red pot. Stay warm, my dear!

  22. January 12, 2015 at 12:49 pm

    wheres you 1-800 we deliver #?

  23. SharonFromMichigan
    January 15, 2015 at 11:03 am

    Since winter is here, I’ve been on a homemade soup kick. This soup looks delicious. This soup will definitely be on the menu really soon in my house. Thank you for the recipe!

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