Matt recently requested a “healthy” soup for dinner. I did a little research, presented some options and together we landed on a kale soup! Honestly I wasn’t that excited about it at first but since Matt was all about it I decided to go with it. Spoiler alert – it was fabulous, which means I needed to share it!
Kale White Bean and Sausage Soup
Recipe from Cooking Classy
1 Tbsp olive oil
12 oz beef Kielbasa Sausage, sliced into 1/4-inch thick slices
1 1/2 cups chopped carrots (about 3)
1 1/3 cups chopped yellow onion (1 medium)
1 cup chopped celery (2 stalks)
4 cloves garlic, minced
3 (14.5 oz cans) low-sodium chicken broth
1 cup water
1 Tbsp dried parsley
1 tsp dried rosemary, crushed
1/2 tsp dried oregano
Salt and pepper, to taste
6 oz kale, thick ribs removed, chopped (about 1 1/2 bunches. 5 oz if using pre-cut)
2 (14.5 oz) cans cannellini beans, drained and rinsed
Shredded parmesan cheese, for serving
*I recommend doubling the recipe and freezing for later!
Heat olive oil in a large pot over medium heat. Add sausage and cook until slightly browned, tossing occasionally, about 5 minutes. Remove sausage, while leaving oil in pan, and drain sausage on a plate lined with paper towels and set aside. Return pot with oil to medium heat, add carrots, onion, and celery and saute 3 minutes (while scraping bottom of pan to get the browned bits), add garlic and saute 1 minute longer. Stir in chicken broth, water, parsley, rosemary, oregano and season with salt and pepper to taste. Bring to a boil over medium-high heat, and allow to gently boil 10 minutes. Add kale and allow to boil 10 minutes longer until kale and veggies are tender. Stir in cooked sausage and cannellini beans (you can add more broth at this point to thin if desired). Serve warm, top each serving with parmesan cheese.