Go Back
Print Recipe
5 from 2 votes

Kale, White Bean, and Sausage Soup

Author: Basil and Bubbly


  • 32 ounces low-sodium chicken broth
  • 4 cups kale
  • 1 can navy or cannellini beans
  • 8 oz smoked sausage sliced
  • 1 onion chopped
  • 1 stalk celery chopped
  • 2 cloves garlic chopped
  • 1 teaspoon red pepper flakes
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary


  • In a stock pot set over medium heat, sauté the sliced sausage until crispy brown on both sides.
  • Remove the browned sausage slices and set them aside.  Add the onion and celery to the pot and cook in the leftover sausage drippings until the onions are translucent.  Feel free to add a teaspoon of olive oil to the pot if the sausage did not produce much fat, to make sure your onions and celery don't burn.
  • Add the garlic, red pepper, rosemary, and thyme to the pot, and cook until the garlic softens.
  • Return the sausage to the pan, and add the beans and chicken broth, too.
  • Bring to a boil, then reduce to a simmer.
  • Add the kale, ribs removed if your husband is going to think they are "weird" in the soup.  I'm not going to lie, sometimes I think they are weird, too. Kale can be a funny thing.
  • Let the soup simmer uncovered and reduce for at least 30 minutes ( but cover it if you're going to simmer for more than an hour ).
  • Serve with fresh rosemary sourdough bread.