White Bean and Kale Soup
Homemade White Bean and Kale Soup with sausage is an affordable, hearty, and comforting white bean soup recipe, with shaved Parmesan cheese!
Ingredients
- 2 Tbsp oil, plus more to garnish
- 1 lb sweet Italian sausage, casing removed, 16 oz or 3 links
- 1 yellow onion, diced
- 5-6 cloves garlic, crushed or minced
- Salt to season/ taste
- ⅓ c white wine
- 1 small lemon, rind peeled into large strips (using vegetable peeler)
- 2 14 oz cans white beans, canallini or great northern, drained and rinsed
- 1 tsp black pepper
- 4 ½ cups chicken or vegetable broth
- 1 bunch Tuscan kale, stemmed, roughly chopped
- ½ c finely shaven or crumbled Parmesan to garnish, plus 1 Parmesan rind (optional)
- 1 Tbsp lemon juice
- Olive oil to drizzle
- Baguette, sliced
Instructions
- In a Dutch oven or medium pot, heat 1 Tbsp oil over medium-high. Once hot, add the Italian sausage. Using a spatula, cut the links into irregular pieces and let sit, undisturbed—3 minutes. Once browned, stir the meat and finish cooking 2-3 minutes more. Remove the pot from the heat and remove the sausage from the pot, leaving behind any rendered fat.
- Put the pot back on the heat and add 1-2 Tbsp more olive oil (more if needed). Add the onions, garlic, and white wine to deglaze, scraping the brown bits from the bottom of the pot. Reduce heat to medium-low and season with salt. Stir occasionally until softened—8-10 minutes.
- Add in the sausage (and juices), lemon peel, white beans, black pepper, chicken stock, and Parmesan rind. Bring to a boil then reduce heat and simmer, 12-15 minutes. Add the kale, stir to combine, and season lightly with salt. Cover and let simmer 5-8 minutes until the kale wilts. Taste for salt once more, then stir in the lemon juice.
- Serve warm with a drizzle of olive oil, a generous sprinkle of Parmesan cheese, and crunchy, buttered bread.