Crispy Sausage, Bean, and Kale Soup
Serves
4
45 minutes

Crispy Sausage, Bean, and Kale Soup

Pin Recipe

This sausage and bean soup is so hearty and filling without feeling too heavy. Plus it's got that layer of texture that I always want with a soup. The beans and squashed potatoes lend their creaminess to get a rich soup without a ton of heavy cream. Win win win really! It's the perfect well-balanced fall meal. You can mix and match any veggies you like and while I suggest pork sausage - I've tested with turkey and it's still damn good. So enjoy!

Pantry

1/2 cup white wine

4 cups chicken broth

1 can white cannellini beans

4 cups chicken broth

1 tbsp smoked paprika

1 tsp fennel

1/2 tsp crushed chili flakes

Produce

1 lb mini potatoes (about 15)

1 head kale

1 red pepper

4 cloves garlic

1 white onion

1 lemon

Protein

4 Italian spiced sausages (pork or turkey)

Dairy

1 cup parm (grated)

Pre Recipe Prep

Dice red pepper and onion and mince garlic

Cut potatoes into even sizes (leave the small ones whole and big ones in half)

Remove stems from kale and cut into bite size pieces

Drain liquid from beans - no need to rinse

Grate parmesan

1.

Cook the sausage

Remove sausage from casing and place in a large pot over medium high heat. Break into various size chunks and cook until browned on the outside and cooked all the way through. You want some small crumbs that are super crunchy here and some bigger chunks too. Remove the sausage from the pot with a slotted spoon and leave 2-3 tbsp of fat behind. If using turkey sausage you might need to add a bit of oil here.

2.

Cook the aromatics

Add 1 diced white onion to fat and cook until translucent (3-4 minutes) seasoning generously with salt and pepper. Add 4 cloves garlic, 1 tbsp smoked paprika, 1 tsp fennel, 1/2 tsp red pepper flakes, and cook for 1 minute. Add 1/2 cup white wine and cook 2 more minutes.

3.

Get the soup going

Add 1 can of cannellini beans and use a potato masher to roughly mash up about half of the beans.

Add 1 diced red pepper, 1 lb potatoes, and 4 cups of broth. Mix and cook for about 15 minutes, until potatoes are tender with a fork.

4.

Finish things up

Once potatoes are cooked, use a fork or your potato masher to lightly squash the potatoes, you're not mashing them, just a break so they are still chunky.

Add your kale, shredded parm and cooked sausage (leave behind some of the crunchy bits to top with later). Mix and cook for about 3 minutes until kale is tender.

5.

Serve

Top with fresh parm, reserved crunchy bits of sausage and a squeeze of lemon.

6.
Hot Tips
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