This is Jackie Page’s white bean and kale soup that we published in the Fall 2021 issue of Edible Bozeman. After eating the photoshoot hero, my son declared it his favorite soup and I’ve been making it regularly every since. So, here you go. A wonderful soup that uses white beans, kale, and Italian sausage. I hope it becomes a favorite of yours as well.
Select a quality Italian sausage, mild or “pyro,” as the Co-Op says; if you can’t decide, use some of each. For reference, the Co-Op fresh sausages are about 4-ounces per link. This soup will turn out great with one to four links, but if you have a teenage boy, I recommend four.
White Bean and Kale Soup
makes 4 servings
- 2 tbsp olive oil
- 8 ounces fresh Italian sausage, removed from casing about 2 links, Co-Op size (4–16 ounces will work great in this recipe)
- 1 yellow onion, chopped
- 3 cloves garlic, minced and mashed with ½ teaspoon Kosher salt
- ¼ tsp red chile flake consider omitting if sausage is pyro-level spicy
- 1 bunch kale leaves, stemmed and thinly sliced
- 2 cups diced tomatoes, fresh or 14-ounce can, drained
- 2 cups cooked cannellini beans Rancho Gordo Marcella Beans, cooked al dente or use canned, rinsed and drained
- 2 cups vegetable broth 1 cube Edward & /sons Low Sodium Garden Veggie bouillon
- 2 cups water or bean broth from home-cooked beans
- Kosher salt and freshly ground black pepper
Heat olive oil in a soup pot and add the sausage. When the sausage has browned, add the onion, garlic, and red chili flake and cook until onion is softened, about 5 minutes.
Add the kale and tomatoes and let them soften.
Add beans, broth, and water (or bean broth). Bring to boil then vent lid, lower heat to maintain a low simmer, and cook for 1 hour to marry the flavors. Add salt and pepper to suit your taste.
Recipe Notes / Tips
- Make in advance: soup can be refrigerated for three days or frozen for up to a month.