Sausage, Kale, and White Bean Soup



  • 2-3 lbs. of Italian sausage (I use sweet and hot and 3 lbs. Cause you can never have too much pig!)
  • 5 cans of Cannelini Beans (prefer Bush’s)
  • 4 Qt. Low sodium chicken broth
  • 2 large onions chopped
  • 4-6 carrots chopped
  • 4-6 stalks celery chopped
  • 1 large bag chopped green kale or two bunches chopped up
  • 4-6 cloves of garlic chopped (use the real shit, not the already chopped crap yuck!)
  • 1-2 t. oregano
  • 3-4 bay leaves
  • 1 c. grated parm
  • Rinds of parm cheese if you have them. I always throw them in the freezer when I’ve finshed grating the piece. If you don’t have them no biggie. I know you can buy them at Earthfare in the cheese section these days.
  • Salt and pepper to taste.


  1. Heat a large soup pot and add 3-4 T olive oil.
  2. Take the sausage and if in the casings you can squeeze little balls of it into the heated oil. If the sausage is loose, you can use a small spoon to drop little balls. Fry till lightly browned.
  3. Add in garlic and chopped veg and sauté 5-10 min, adding s&p to taste.
  4. Add 3 qts. Of chicken stock and 3 cans of rinsed and drain cannellini beans. Add oregano and bay leaves.
  5. Take the other two cans of beans and qt. Of stock and puree in blender. Add to stock pot. Bring to boil and add 1 lb. Of ditalini pasta and parm bring back to boil and turn down to simmer for 15 min.
  6. Add in kale and simmer another 15 min. You can add some crushed red pepper during cooking if you like a little more kick.
  7. Serve drizzled with EVOO (extra virgin olive oil)  and sprinkle with more parm.

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