Sausage and White Bean Soup with Kale
prep time
15 minutescook time
10 minutesIngredients
- 4 Niman Ranch Sweet Italian sausages, sliced into 1/4" rounds
- 1/2 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 ribs of celery, diced
- 2 tablespoons olive oil
- 1 teaspoon crushed red chili flakes (optional)
- 2 quarts chicken stock
- 10 leaves Tuscan kale, stems removed and sliced into ribbons
- 8 ounces cannellini beans
- Salt and freshly ground black pepper to taste
Cooking Instructions
- Heat the olive oil in a large soup pot over medium-high heat until hot and shimmering. Add the sausage coins, stirring occasionally to prevent sticking but allowing the sausage to brown slightly, about 5 minutes.
- Next, add onions, carrots and celery and sauté until tender, about 5 minutes, then add garlic and sauté for another minute.
- Add chicken stock to soup pot, along with white beans and kale, add crushed red chili flakes if using and stir to combine. Allow to simmer until all ingredients are tender and flavors have melded. Taste and add salt and pepper accordingly.
Serve immediately in warmed bowls.