Sausage, White Bean & Kale Soup
Cozy, high-protein sausage white bean & kale soup made in one pot. Easy, hearty, and packed with flavor—perfect for meal prep or a weeknight dinner.
Servings 4
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 pack 4 Italian chicken sausage sliced diagonally
- 1 medium yellow onion diced
- 2 loose carrots peeled and chopped
- 1 tablespoon minced garlic
- 4 cups organic chicken bone broth (I like Kettle & Fire)
- 2 (15-ounce) cans white beans drained and rinsed
- 1 bunch kale (lacinato or curly) finely chopped
- 1 teaspoon sea salt
- ½-1 teaspoon red chili flakes
- Ground pepper to taste
Instructions
- Start by prepping all of the ingredients. Slice your chicken sausage, diagonally – for easy reference, take a look at the reel I made for this soup. Also be sure to wash, peel and chop your carrots and kale, dice the onion, mince the garlic (unless using store-bought, pre-minced) and drain and rinse the beans.
- In a large pot, add 2 tablespoons of olive oil and heat on medium. Add in the sliced chicken sausage to brown, about 4-6 minutes either side. Remove and set aside.
- In the same pot, add 1 tablespoon olive oil and the onion, carrot and garlic to steam/sauté for 4-5 minutes. Cover with lid.
- Using a blender, add one can of drained and rinsed white beans and 2 cups chicken bone broth, and blend until smooth. Pour the creamy broth into the large pot along with 2 additional cups of chicken bone broth, the remaining can of drained and rinsed white beans, cooked sausage, finely chopped kale, sea salt, ground pepper and a pinch of red chili flakes.
- Cover and let cook on medium to low heat for about 25 minutes.
- Serve with freshly grated Parmesan cheese, red chili flakes and ground pepper. Enjoy!