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Sausage, Kale and White Bean Soup | A hearty main dish soup loaded with vegetables, white beans and plenty of chicken sausage. it will keep you full for hours!
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4.34 from 12 votes

Sausage, Kale and White Bean Soup

A hearty main dish soup loaded with vegetables, white beans and plenty of chicken sausage.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Soup, Stew + Chili
Cuisine: Italian
Keyword: sausage bean soup, white bean soup
Servings: 5 servings
Author: Danae Halliday

Ingredients

  • 1 tablespoon olive oil
  • 1 cup diced onion
  • 1 cup diced carrots
  • 3/4 cup diced celery
  • 2 cloves garlic, minced
  • 1 cup diced zucchini
  • 1/4 cup chopped flat leaf parsley
  • 1 tablespoon finely chopped fresh rosemary
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • Kosher salt and black pepper to taste
  • 4 cups low sodium chicken broth
  • 1 cup water
  • 1 bunch of kale, ribs removed and chopped (about 4-5 cups)
  • 3 cooked chicken sausages, sliced
  • 15 ounces canned white beans, drained and rinsed
  • Parmesan cheese for topping optional

Instructions

  • Brown the chicken sausage in a large non-stick skillet then set aside.
  • Add the oil to a large pot and heat it over medium-high heat.
  • When the oil is hot swirl it around the bottom of the pot then add in the onion, carrots, celery and garlic.
  • Season with salt and pepper and sauté for about 3 minutes or until the vegetables start to soften.
  • Add in the zucchini, parsley, rosemary, oregano and red pepper flakes and stir everything together.
  • Add in the chicken broth and water and bring to a boil.
  • Once the soup is boiling lower the heat to medium-low and simmer uncovered for 10 minutes.
  • Add in the kale and simmer for another 10 minutes.
  • Stir in the white beans and chicken sausage then taste for seasoning.
  • Add more salt, pepper and chicken broth if needed.
  • Top the soup with shredded parmesan cheese for serving if desired.
  • Soup keeps in the fridge for about a week and actually tastes even more flavorful the following day.

Notes

* To make this soup gluten free be sure to use a gluten free sausage.
* For a vegetarian/vegan option omit the sausage and add a second can of beans. Use vegetable broth in place of the chicken broth.

Nutrition

Calories: 347kcal | Carbohydrates: 36g | Protein: 27g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Cholesterol: 50mg | Sodium: 810mg | Fiber: 9g | Sugar: 5g