Kale and White Bean Sausage Soup

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5 from 1 vote

Kale and White Bean Sausage Soup

This Kale and White Bean Sausage Soup is simple to make and perfect on a cold day.

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: American, European

Servings: people

Calories: 449kcal

Author: Emily Roz

Ingredients

2 tablespoon olive oil
3 garlic cloves minced
1 white onion finely chopped
400g sausage meat
2 teaspoon oregano more or less depending on strength
2 teaspoon smoked paprika more or less depending on strength
800ml chicken broth I used 1 Knorr's chicken stock cube with 800ml boiling water
300ml cream low fat or single cream
2 tins cannelini beans 500g net weight
100g curly kale roughly chopped
6 cavolo nero leaves de-stemmed and roughly chopped
Flaky salt and pepper

Instructions

Place a deep pan on medium heat and drizzle in 2 tablespoon of olive oil. Add in your minced garlic and chopped white onion. Stir and fry for 5 minutes until softened and fragrant. Season with a pinch of sea salt.
Add in your sausage meat, break it apart, and fry for a further 5 minutes until the meat turns a light brown.
Add in the oregano and smoked paprika followed by a grinding of black pepper. Give everything a good mix and then add in your chicken broth.
Follow with your cream and white beans. Give everything a stir.
Add in your chopped curly kale and cavolo Nero kale and stir using a wooden spoon. Place the lid onto your pan and leave to simmer on medium-low heat for 7-10 minutes until the kale has softened. Taste and season accordingly with more salt, herbs, or seasonings based on your preference. Then divide your kale sausage and white bean soup between 4 bowls, serve up with lightly toasted bread, and enjoy.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe so feel free to scroll up this page to find them!

To double quantity: This recipe can be doubled in a very large pot or two medium-sized pots to make the dish for 8 people.

Storage: Once your kale and white bean sausage soup has cooled, transfer to an airtight container and place in the fridge for up to 3 days.

Freezing: Once again, leave the soup to cool and then place in an airtight container or soup bag and place in the freezer for up to 3 months. Don't forget to label it!! When you're ready to eat it, leave to thaw/defrost in the fridge overnight before reheating.

Reheating: There are two ways I'd recommend reheating this sausage bean and kale soup: 1. placing the container into the microwave with the lid slightly ajar and heat in the microwave for a few minutes until piping hot. 2. transfer the soup into a saucepan and place on medium-low heat. Stir frequently and heat until bubbling and hot throughout. Feel free to add a splash of water or stock into the soup to make up for any loss of liquid.

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