Best 5 Sausage Kale And White Bean Soup Recipes

SAUSAGE, KALE, AND WHITE BEAN SOUP

Steps:

• Place the navy beans into a large container and cover with several inches of cool water; let stand 8 hours or overnight. Drain and rinse before using.
• Cook the soaked beans in a pressure cooker in 4 cups of water for 25 minutes. Use the natural release method to release pressure. Do not drain.
• Bring a separate pot of salted water to a boil. Add the kale and simmer until kale is bright green and tender, about 2 minutes. Drain in a strainer, and cool under cold running water. Set aside.
• Heat olive oil over medium heat in the soup pot. Brown the linguica slices on each side, about 5 minutes. Remove from the pot with a slotted spoon and set aside. Add shallots to pot and cook until soft, about 3 minutes. Pour in a splash of chicken broth and scrape up any browned bits of sausage.
• Return the sausage to the pot along with the beans and their cooking liquid. Stir in the chicken broth. Bring soup to a boil, reduce heat to low, and simmer uncovered for 15 minutes. Add the kale and cook about 4 minutes longer. Season with salt, pepper, and hot sauce to taste.

ZUPPA DI CAVOLO NERO, CANNELLINI, E SALSICCE: KALE, WHITE BEAN, AND SAUSAGE SOUP

Steps:

• Sauté the crumbled sausage in the oil until browned, and reserve. Sauté the onions and garlic until translucent.
• Add to the chicken stock in a big pot. Add the wine and cook until the alcohol has evaporated, then add the thyme and kale. Bring to a boil, then cover and simmer for 15 minutes. Add the cooked sausage and the beans and simmer another 15 minutes.

KALE, WHITE BEAN, AND SAUSAGE SOUP

Steps:

• Cook sausage in a nonstick skillet over medium heat until skin is crispy and a little browned, 5 to 7 minutes. Remove from heat and chop into bite-sized pieces when cool enough to handle. Reserve the pan drippings.
• Meanwhile, combine chicken broth and garlic in a stockpot over medium heat; bring to a simmer.
• Add chopped kielbasa, reserved pan drippings, undrained cannellini beans, chopped kale, diced tomatoes, olive oil, and oregano. Cook until beans begin to pop, 25 to 30 minutes. Season with salt and pepper.

RUSTIC TUSCAN-STYLE SAUSAGE, WHITE BEAN, AND KALE SOUP

Steps:

• In a large pot, heat 2 tablespoons olive oil over medium heat. Add sausage and brown, stirring occasionally to break into smaller pieces, approximately 10 minutes.
• Add onion, carrots, potato, and bay leaves. Season generously with kosher salt and cook until vegetables begin to soften, stirring occasionally, approximately 10 minutes. Add garlic and beans, and cook for another 2-3 minutes. Add kale, and cook until it becomes slightly wilted. Add chicken stock, season with salt and pepper, and cover with lid.
• Bring soup to a boil, then reduce heat and keep at a simmer for about 45 minutes, although a bit longer is completely fine. The soup will thicken as the potatoes begin to release their starch into the soup.
• *the soup tastes best the second day. If time allows, cool soup completely, and refrigerate it for the following day. Reheat before serving.
• Optional: When about ready to serve, slice a baguette. Drizzle each slice with a little olive oil and season with kosher salt. Bake at 350 degrees for about 5 minutes, until toasted. Top with grated gruyere and asiago cheese and broil for about 2-3 minutes, until cheese is melted. It can go from melted to burnt pretty fast, so don't leave broiler unattended.

WHITE BEAN, SAUSAGE, AND KALE SOUP

Steps:

• Heat the olive oil in a large Dutch oven or pot over medium-high heat.
• Add the sausage and cook, stirring occasionally, until browned, about 6 minutes.
• Add the beans and garlic and cook, stirring occasionally, for 3 minutes.
• Add the chicken broth, bay leaf and kale and bring to a boil, then reduce the heat to medium-low and cook, covered, for 10 minutes.
• Discard the bay leaf.
• Season the stew to taste with salt and pepper and serve with a drizzle of olive oil and the cheese.