It's soup season, and this quick and easy Italian sausage, kale, and white bean soup is sure to be on heavy rotation all season long. It makes a large pot, and the leftovers are even more delicious a day or two after.
1/4teaspooncrushed red pepper flakesmore to taste (if you want it spicier)
1pound sweet Italian sausage casings removed
4largecarrotspeeled and chopped
4mediumwhite waxy potatoes peeled and diced
6largegarlic clovespeeled and minced
1/2cup (113ml)white wine
2Tablespoons (28g)tomato paste
128 ounce cancrushed tomatoes with basil
1teaspoonsaltmore to taste
1/2teaspoonblack peppermore to taste
132 ounce containerchicken bone broth
2cups (454ml)water
6heaping cupstuscan kale ribs removed, coarsely chopped
215 ounce cans cannellini beansdrained and rinsed
Instructions
Add the oil to a large soup pot or dutch-oven and heat until shimmering over medium heat. Add the onion and crushed red pepper flakes and cook until the onion is starting to soften, about 5 minutes.
Add in the sausage and, using a wooden spoon, break it into chunks. Cook until the sausage is brown and no pink color remains, about 5 to 6 minutes.
Add in the carrots and potatoes and cook, stirring occasionally, for 5 minutes. Add in the garlic and cook for 1 minute, or until fragrant.
Stir in the wine and cook for 2 to 3 minutes, letting it evaporate a bit. Stir in the tomato paste and cook for 2 more minutes.
Add in the crushed tomatoes and season with salt and pepper. Pour in the chicken broth and water. Bring to a boil, then reduce to a simmer and cook for 25 minutes.
Stir in the beans and kale and continue cooking for another 10 minutes, or until the potatoes are tender.
Taste and add more salt and pepper, as needed. Serve with crusty sourdough bread and red wine, and parmesan cheese, if desired.
Keyword soup, sausage, italian sausage, kale, white beans, stew, italian food
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