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White Bean-Sausage-Kale and Pasta Soup

Chase away winter’s chill with this hearty, warming soup recipe. Puréed white beans make a creamy and hearty base for smoked sausage, nutritious kale, satisfying pasta. Use the smoked sausage of your choice; turkey or chicken for a healthier alternative or andouille for extra spice and heat.
Prep Time10 minutes
Cook Time40 minutes
Course: Soup
Cuisine: American
Keyword: cannellini beans, chicken stock, Gemilli pasta, healthish, hearty, hearty winter soup, kale, onion, parmesan rind, smoked sausage
Servings: 8 servings

Equipment

  • blender

Ingredients

  • 14 oz. package smoked sausage cut into half moons
  • 2 tablespoons olive oil
  • 1 small yellow onion chopped (1 ½ cups)
  • 2 garlic cloves finely chopped
  • 1 teaspoon finely chopped fresh rosemary
  • ¾ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 3 15-oz. cans cannellini beans, drained and rinsed
  • 4 cups reduced sodium chicken broth + up to 2 cups more
  • 1 dried bay leaf
  • 1 cup dried Gemilli pasta or pasta of choice, such as Fusilli or Rotini
  • 4 cups packed roughly chopped kale stems and ribs removed; from [8-oz.] bunch
  • Optional: Parmesan rind
  • Shaved Parmesan cheese to serve

Instructions

  • Heat oil in a Dutch oven over medium-high. Add sausage, cooking until browned. Remove sausage from pan; set aside.
  • Add more oil to pan if needed and add onion. Cook, scraping up browned bits on bottom of pan, and stir occasionally until onion is softened and translucent, 5 to 7 minutes.
  • Add garlic, rosemary, salt, and pepper. Cook, stirring constantly, 1 minute. Add beans, broth, and bay leaf.
  • Bring mixture to a boil over high. Add Parmesan rind if adding. Reduce heat to low; simmer, stirring occasionally, 15 minutes. Remove and discard bay leaf.
  • Ladle 2 cups mixture into a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until completely smooth, 1 minute. Return pureed mixture along with sausage to remaining soup in pot and bring to a simmer over medium-high.
  • Add 1 cup dried pasta; simmer for 10 minutes. Remove Parmesan rind.
  • Add in kale; cook, stirring often, until wilted and slightly softened, 2 to 3 minutes.
  • Serve with Parmesan shavings if desired.

Notes

  • Pasta will cook in the stock and absorb liquid so you may need to add up to 2 additional cups of chicken stock. Thin to desired consistency.
  • Alternatively to transferring soup to blender, use an immersion blender directly in pot to puree part of bean mixture.
  • Freeze your Parmesan rinds to add extra flavor and richness to soups or slow-simmered dishes.