Sausage, White Bean, and Kale Soup
This sausage, white bean, and kale soup recipe makes a lot, so it's perfect for freezing or sharing with friends. It has a creamy broth that's so comforting.
Ingredients
- 1 tbsp.olive oil
- 2 lb.bulk sweet italian sausage
- 1 c.jarred sliced roasted red peppers (about 6 ounces)
- 2 tbsp.fresh oregano, chopped
- 1 tbsp.fresh rosemary, chopped
- 4garlic cloves, minced
- 1 largeyellow onion, sliced
- 1 tsp.kosher salt, plus more for seasoning
- ½ tsp.black pepper, plus more for seasoning
- 8 c.low-sodium chicken broth
- 2cans cannellini beans, rinsed and drained
- 1can diced tomatoes, with their liquid
- 2 c.chopped kale (about 2 ounces)
- 1 c.heavy cream
- 2 tbsp.apple cider vinegar
- shaved parmesan cheese, for serving (optional)
Directions
- 1
In an 8-quart Dutch oven, heat the oil over medium-high heat. Add the sausage and cook, breaking it into bite-size chunks, until browned and cooked through, 8 to 10 minutes. Remove with a slotted spoon to a paper towel-lined plate to allow excess oil to drain off.
- 2
Add the roasted red peppers, oregano, rosemary, garlic, and onion to the drippings in the pot. Season with the salt and pepper and cook, stirring occasionally, until the onions are tender, about 5 minutes. Add the chicken broth, beans, and tomatoes. Return the sausage to the pot and bring to a boil. Reduce to a low simmer and cook, uncovered, for 20 minutes.
- 3
Stir in the kale, heavy cream, and apple cider vinegar. Taste and adjust the seasoning as needed. Serve with shaved parmesan cheese if you like.