This White Bean Soup with Sausage and Kale is one of my favorite fall soup recipes for easy entertaining. Pair it with my parmesan-encrusted grilled cheese sandwiches and you’ll have one winner of a dinner! You can also make the soup base ahead of time then reheat it when ready to serve. At the last-minute add the sausage and kale.
Italian Sausage is such a flavorful and inexpensive protein. But we often default to serving it as Sausage and Peppers. You’ll find this white bean soup recipe is another great way to use up sausage you may have sitting in the fridge!
In fact, I like to serve this meal as a self-serve soup and sandwich buffet. Place your Dutch oven on a large cutting board, pile the sandwiches all around, put out some bowls and spoons and let everyone dive in!
I’m loving this new Dutch oven by Lodge. They sent it to me to try and it’s just the most beautiful shade of soft green, a color they call Sage. It pairs really nicely with the color of the soup!
HOW-TO MAKE WHITE BEAN SOUP WITH SAUSAGE AND KALE
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Personally, I prefer a white bean soup that’s pureed. I think there’s something really comforting about a creamy soup when the weather turns cold. But if you prefer a chunkier soup you could also serve it unblended too.
In fact, this is also a great recipe to make in a slow cooker as well. Just pop the ingredients in the unit in the morning and simmer away on low. Then moments before serving sauté up the sausage and add the the kale.
STEP#1: Make the White Bean Soup Base
To begin, you’ll add olive oil to a Dutch oven and sauté the white onion and celery until fragrant and translucent.
Then you’ll add 2 cans of white beans that have been drained and rinsed.
Which Beans are White Beans?
White beans are a category of bean that includes varieties like Boston beans, navy beans, Great Northern beans or cannellini beans. Any of these white beans will work with this white bean soup recipe.
Just be sure to drain the beans and rinse them first. This will remove the excess sodium and starchiness left in the liquid. It will also help remove any metallic taste canned beans can have.
Then you’ll add the chicken broth and rosemary sprigs, this will infuse the broth with a wonderful rosemary flavor while it simmers. Just remember to remove the sprigs before blending.
STEP#2: Blend the Soup
Place the soup in a blender and blend until smooth and pureed.
TIP: At this stage you can allow the soup to cool, place the lid on the Dutch oven and store it in your refrigerator until ready to serve.
Then reheat the soup just before serving adding the sausage and kale. Sometimes the soup can thicken while in the refrigerator. You can thin it to the desired consistency with either chicken broth or water.
I think it’s best to add the sausage and kale just before serving. That way the sausage remains crispy on the outside and the kale will not be too wilted.
STEP#3: Cook the Sausage
I like to use sweet Italian sausage for this recipe but you could also use the hot Italian sausage for a white bean soup with a kick.
Remove the sausage from the casings and cut into bite-sized pieces.
TIP: I find sautéing the sausage in a non-stick pan creates better color and browning than a stainless steel pan.
If you have any leftover, uncooked sausage you can freeze it and defrost later in the week to make my Orecchiette Pasta and Sausage and Baby Broccoli. This is another fantastic weeknight meal that comes together in a flash!
STEP#4: Add the Kale
Strip the leaves of the stalk and give it a rough chop.
It typically takes about 2 large leaves to get about 2 cups worth of kale.
STEP#5: Prepare the Grilled Cheese Sandwiches
I really like using sourdough bread for grilled sandwiches because it has a great weight to it which holds up well if you are inclined to dip the sandwich in your white bean soup.
What Cheeses are Best for a Grilled Cheese Sandwich?
If you want to make an amazing grilled cheese sandwich, then make sure you have a few different cheese varieties represented. I think the perfect combination is to add parmesan cheese to the outside of the sandwich and a mild, gooey cheese to the inside. Mozzarella, fontina or provolone cheese would be good choices.
TIP: Add a little more cheese than you think you need. Some of the cheese will slide off in the grilling process but that’s OK the results are well-worth the effort!
The parmesan cheese creates a really flavorful and crispy exterior with an amazing crunch!
TIP: Grill sandwiches in a non-stick pan this prevents the parmesan from sticking.
Keep the sandwiches warm in a 250F oven until ready to serve.
This white bean soup is such a fantastic fall soup recipe for when you just want to stay in and be cozy! It would make a great meal for a game night with friends or if you just want to binge watch your favorite series on Netflix!
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- 2 tbsp (30ml) olive oil, separated
- 1 ½ cup (225g) onion, chopped
- ½ cup (75g) celery, diced
- salt and pepper to taste
- 2 (15-oz) cans of cannellini beans (844g) drained and rinsed
- 4 cups (950ml) chicken broth, NOT low sodium
- 5 sprigs fresh rosemary
- 4 Sweet Italian Sausage Links, casings removed
- 2 large leaves of kale, steams removed, leaves roughly chopped
- ¼ cup (22g) freshly grated parmesan
- 4 slices sourdough bread
- 4 slices provolone cheese
- 2 tbsp (30ml) butter, melted
In a large Dutch oven heat 1 tbsp (15ml) of the olive oil. Then add the onion and the celery and cook on medium heat until they are fragrant and tender.
Add the beans and the broth and the 5 rosemary sprigs. Simmer covered for 10 minutes.
Meanwhile, heat a large non-stick skillet add 1 tbsp of olive oil. Cook the sausage and break it into bite sized chucks. Allowing it to brown on all sides and cook through. Remove sausage with a slotted spoon and transfer to a plate lined with paper towel.
Transfer the soup to a blender and puree until smooth. Transfer back to a cleaned out Dutch oven and keep warm on a low flame.
Season soup to taste with salt and pepper. Add sausage and kale. Stir until sausage is warmed through and kale is wilted. Keep warm on a low flame while you grill the sandwiches.
Heat a large non-stick skillet or grilled. Spay lightly with cooking spray.
Brush one side of each slice of bread, with butter. The top with freshly grated parmesan cheese, pat the cheese down and press into bread so it sticks a bit.
Place cheesy side of bread on non-stick pan or a griddle, add 2 slices of provolone cheese, top with second slice of cheesy bread. Parmesan cheese side up.
Grill on each side until parmesan is set and toasted and cheese inside the sandwich has milted. Remove from grill and slice sandwich in half on the diagonal.
Serve with the soup!
You can make the soup base ahead of time. Blend it and put it back in the Dutch oven. Cool completely and then cover with the lid and refrigerate until ready to serve. Moments before serving, cook the sausage and add the kale.
If the soup has thickened while in the fridge, thin it with chicken broth of water to the desired consistency.
Unless you have health considerations, I would avoid the low-sodium chicken broth. You'll get more flavor from the regular chicken broth.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 413 Total Fat: 18g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 35mg Sodium: 1028mg Carbohydrates: 38g Net Carbohydrates: 0g Fiber: 3g Sugar: 5g Sugar Alcohols: 0g Protein: 26g