Sausage, Kale and White Bean Soup
This Sausage and Kale Soup is a hearty comfort food that comes together in just one pot! The sausages make easy, fuss-free meatballs, and they infuse the soup with great flavor. It's full of veggies and bone broth--great ingredients any time of the year. Mix up a pot of this soup for the perfect Fall and Winter meal paired with crusty bread.Each serving is about 1 1/2 - 2 cups.
Ingredients
- 2 Tbsp olive oil
- 1 lb Raw Johnsonville brats Original Sausages, sliced into 1/2" thick rings*
- 1 medium onion, finely chopped
- 1 large or 2 medium ripe tomatoes, diced
- 2 medium carrots, sliced into rings
- 1 large garlic clove, minced
- 1 can, 15 oz white beans with their juice (or make your own)
- 8 cups low-sodium chicken broth/stock
- 4 medium kale leaves, ribs removed and coarsely chopped
- Salt and Pepper to Taste
- Grated parmesan to garnish and serve
Instructions
- Brown the sausage - Heat a large heavy bottomed pot over med/high heat and add 2 Tbsp olive oil. Slice sausages and add to hot oil and saute 5 minutes or until golden brown.
- Sauté veggies - Add diced onions and sauté another 3 minutes. Add carrots and tomatoes, and sauté another 5 minutes until softened.
- Add garlic and stir until fragrant (1 min), then add 8 cups of chicken broth and bring to a boil.
- Stir in beans and kale and cook until kale is tender (5 min). Season to taste with salt and pepper (I added 1 1/2 tsp salt and 1/4 tsp pepper), then remove from heat. Serve garnished with Parmesan cheese.
Notes
*To make these "meatballs," I left the sausage skins. Alternatively, you can remove the casing if you prefer and have clumps of sausage meat, which would still taste great!
Storage - Cool leftovers until room temperature in under 2 hours, and then pack the soup in an airtight container. Store in the refrigerator for up to 4 days. This soup doesn't freeze well because the beans and kale tend to get mushy or grainy when reheated.
To reheat, heat in the microwave until at least 165°F or on the stovetop to a rolling boil.
Nutrition Facts
Sausage, Kale and White Bean Soup
Amount per Serving
Calories
315
% Daily Value*
Fat
25
g
38
%
Saturated Fat
8
g
50
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
13
g
Cholesterol
48
mg
16
%
Sodium
646
mg
28
%
Potassium
601
mg
17
%
Carbohydrates
9
g
3
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
15
g
30
%
Vitamin A
3690
IU
74
%
Vitamin C
11
mg
13
%
Calcium
57
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
