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Easy Sausage, Kale, and White Bean Soup
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Easy Sausage, Kale, and White Bean Soup

Today’s recipe is exactly the kind of comforting and hearty soup I love to make when the temperatures drop. Easy Sausage, Kale, and White Bean Soup is made with inexpensive and easily accessible winter ingredients: ground (pastured) pork, carrots, celery, an onion, garlic, fresh rosemary and thyme, white beans, kale or Swiss chard, and nourishing broth.

Course Soup
Cuisine American
Keyword White Bean Soup
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 -8 servings
Calories 550 kcal
Author Kristin Marr

Ingredients

  • 2-3 TB butter
  • 1/2 lb ground sausage If the sausage is wrapped in casing remove the casing and crumble the sausage with a potato masher or wooden spoon while in the skillet.
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1/2 cup chopped yellow onion
  • 1 medium sweet potato chopped (about 1 cup)
  • 6 garlic cloves minced
  • 2 cups cooked white beans I use a 15-oz. can of cannellini beans but I think navy beans will also work great. Drain and rinse the beans before using.
  • 2 sprigs fresh rosemary Chop the rosemary if you don't want long leavesyour soup. I just toss the sprigs in the soup without chopping.
  • 2 sprigs fresh thyme
  • 7-8 cups chicken broth or vegetable broth*
  • 2 cups elbow macaroni noodles I like Field Day brand.
  • 2 cups chopped kale or Swiss chard
  • 2 tsp salt
  • black pepper to taste
  • grated parmesan cheese optional

Instructions

  1. In a Dutch oven or soup pot, over medium-high heat, melt the butter. I recommend starting with 2 tablespoons of butter and adding 1 more tablespoon if the veggies begin to stick as you cook all the ingredients. Add the ground sausage and cook for 4 minutes, just until slightly brown. Add the celery, carrots, and onion. Saute for 3-4 minutes, until the onions are translucent. Add the sweet potato and minced garlic and saute for 2 more minutes, stirring frequently. Next, add the white beans, fresh herbs, and broth. Bring the soup to a boil, then reduce to a simmer and cover the pot. Simmer the soup for 20-25 minutes, until the sweet potatoes are soft and the herb leaves fall away from the stems.
  2. Add the macaroni noodles and greens (kale or chard). Cook the soup just until the noodles are soft and the greens are wilted. Finally, add the salt and pepper. Remove the herb stems from the soup.
  3. Serve warm with freshly grated parmesan cheese.