White Bean & Kale Soup Recipe




30 min


55 min


¾ pound ground Italian chicken or turkey sausage, cooked

1-2 tablespoons olive oil

4-5 large cloves of garlic, minced

1/2 red onion, diced fine

2 cups fresh kale leaves, torn into small pieces and well rinsed

3 cans low sodium Great Northern beans

1-1 ½ teaspoon fresh ground pepper

1 teaspoon coarse salt

Optional: 1-2 tablespoon of sherry, sweet balsamic vinegar, or red wine, to taste


  1. Cook sausage and set aside. Purée two cans of white beans in a food processor; set aside.

  2. Sauté onion and garlic in oil and a large soup pot over medium heat. Add bean purée, onion, garlic, sausage, salt, and pepper. Bring to a boil and reduce to simmer for 15-20 minutes, stirring occasionally.

  3. Add the third can of beans and kale. Stir well to combine. Simmer 15 additional minutes, stirring several times. Adjust salt and pepper to taste.

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