Hey there! Fall is definitely taking hold here in Connecticut, but the soup pots are warming up in my house. This is a hearty cold-weather soup – a hot bowl with a good hunk of bread can definitely be made into meal. I really love the flavors in this soup, too. I’m looking forward to my lunches this week already!
Bean and Kale Soup with Sausage
- 1 tsp butter
- 1 tsp olive oil
- 1/2 cup chopped onion
- 6 oz. fully cooked sausage
- Ground pepper
- Garlic powder
- 1 can (15.5 oz) small cannellini beans
- 24 oz. chicken broth
- 2 cups chopped kale (or escarole)
For the sausage, if your links are large in diameter, slice them lengthwise first before chopping into about 1/8″ thick slices. I used a linguica this time, but you could use an Italian sausage, a chicken sausage, or a chorizo, too.
Melt the butter with the olive in a large soup pot. Add the onion and sauté for a minute or two before adding the sausage. Add some black pepper and garlic powder and sauté for another 5 minutes or so.
Add the beans and chicken broth, stir to mix in the bean starch, then simmer for at least 10 minutes or so. Add the kale and stir it in gradually while it wilts. Give it a taste for seasoning and add some pepper or other spice if you like some heat.
This soup will look and taste best if served immediately – the kale will stay bright green and crispy. Alternatively, if you need to make it ahead, omit the kale until you reheat it for serving.
I hope you give this soup a try; with different types of sausages and different greens, you can change things up all winter long!
Paleo variation: omit the beans or substitute carrots or another vegetable.