In-Season Recipe Connection: Sausage, Kale and Bean Soup

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I just can’t stop making soup, even when it’s ninety degrees outside. You may think of soup as purely a winter thing, but with all the fresh produce coming into my house (from the Farmer’s Market…remember, the organic gardening series were all guest posts!) I can’t help but make some of my favorites.

sausage bean and kale soup

This soup is fantastic in the winter, too, and often gets made when spinach is abundantly on sale in the grocery store (spinach makes a great substitute for the kale). However, it’s the dipping sandwiches that make this soup really special, and any tomato found in a grocery store is less than subpar. It’s got to be a summer thing.

I definitely advocate making your own easy chicken stock, but sometimes you just want something quick and easy for those busy days. Thrive Market will deliver some to your door – Pacific brand makes Chicken Bone Stock for a good price. You can even get 15% off your first order, no coupon required. No running to the store and you’ll be ready to make dinner at a moment’s notice.

(For other ideas to include broth and/or beans in your summer fare check out this post:  Ways to Use Broth and Beans in the Summer)

Find this recipe, updated and with even more frugal tips and transformation options, along with 29 other bean recipes and a ton of information on cooking dry beans, the health benefits of beans, and ideas for bean haters in The Everything Beans Book, available now at Kitchen Stewardship!

Sausage, Kale and Bean Soup Recipe
Recipe type: soup, main
  • 2 Tbs. Extra-virgin olive oil
  • ½ or 1 lb. bulk Italian sweet or hot sausage, or use homemade sausage seasoning and any ground meat
  • 1 medium onion, chopped
  • 2-3 carrots, chopped
  • 1 large potato, peeled and chopped
  • 2 cloves garlic, chopped
  • 1 bay leaf
  • 2 cans white beans, drained and rinsed
  • salt and pepper
  • 4 c. fresh kale (or other leafy green like spinach)
  • 2 quarts chicken broth or stock
  • Grated Parmigiano-Reggiano or Romano, to pass at table
  1. Heat medium soup pot over medium-high heat (medium-low if using EVOO!). Add the oil and sausage and brown.
  2. Add veggies, bay leaf and beans. Season to taste with salt and pepper.
  3. Cook 5 minutes to soften veggies.
  4. Add greens and wilt. Add stock and cover.
  5. Raise heat and bring to a boil. Reduce heat and simmer 15 minutes. Serve with grated cheese for topping.
Any ground meat can be transformed into homemade sausage with the right seasoning blend. Adjust spice to taste with cayenne.

You can leave the peels on the potatoes for nutrients, especially if you have organic.

Allow the crushed garlic to rest for 7 minutes before heating for optimal health benefits; don’t overcook.

I always encourage dry beans when you can; see how to cook them. For this recipe, you can use anywhere from 3-5 cups of cooked white beans. I make the whole bag and simply store any leftovers in the freezer!

Of course you’re going to use homemade chicken stock, without question, right?

(Recipe by Rachael Ray)

sausage beans and kale soup (1)sausage beans and kale soup (3)

The Dipper

See that dip? It’s truly the sandwich that takes a good soup up to “great.” Layer sliced tomato, mozzarella cheese, and fresh basil (or alternately, a spread of pesto) on a sandwich. Brush the outsides with EVOO, either heated gently with fresh crushed garlic in a frying pan first, or take the easy route and use EVOO and garlic powder.

Grill like you would any grilled cheese OR on a George Foreman like this chicken wrap, and prepare to be amazed at what happens when grilled cheese grows up. It gets sophisticated. The way the flavors blend together with the soup is simply divine. sausage beans and kale soup (5)

Have you seen my new eBook page? Click HERE to read new reviews of both books: Healthy Snacks to Go and the Family Camping Handbook. And be sure to check out the new Designed for Wellness eCourse, for busy moms to get their balance from food to sleep to stress! Lisa Byrne, holistic health counselor, dished an interview with me yesterday.

Wintersoup 3D eBook 200Looking for more soup recipes? You won’t want to miss the eBook Winter Soups, a compilation from over 50 real food bloggers. I truly enjoy having this book in my collection for all the great new ideas. Check it out here.

What to do with the rest of the sausage:

Other Summer Soup Recipes:

This post contains affiliate links to Thrive Market from which I will earn a commission if you make a purchase.

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14 Bites of Conversation So Far

  1. Sarah W says

    do you think this would still be decent if I just left out the leafy greens? DH doesn’t go for that sort of thing. Or maybe I could take out his serving and then add the greens…

    [Reply to this comment]

    Katie Reply:

    Spinach is more forgiving than kale, to be sure…and my husband just picks them out when he gets tired of them. So there! ;) Katie

    [Reply to this comment]

  2. Sarah W says

    DH said this is the best soup I ever made! ::shock and awe:: I did ladle out his portion before adding the greens and then opted for pureed spinach which I thought would get less objections from DS1.

    [Reply to this comment]

  3. Ashley H. says

    Would a handful of red potato be okay to use?

    [Reply to this comment]

    Katie Kimball @ Kitchen Stewardship Reply:

    In soup, anything goes! :) Katie

    So sorry it took me so long to respond…I got absolutely behind on comments when I released the second edition of the snacks book and truly have never caught up.

    [Reply to this comment]

  4. rhonda says

    If the greens are cooked in the broth are the oxalates neutralized sufficiently?

    [Reply to this comment]

    Katie Kimball @ Kitchen Stewardship Reply:

    Oxalates are kind of a debate right now, whether cooking them neutralizes them very much at all. Technically, I believe you’re supposed to toss the cooking water, so throwing them in the soup wouldn’t help. You’d have to cook or steam them separately and then add them to the soup…but I’d never take the time to do that. Unless you have a health problem related to oxalates, I wouldn’t worry about it too much. :) Katie

    [Reply to this comment]

  5. casey says

    I put very thinly sliced apples in my grilled cheese. About 1/2 a small to medium sized apples (I like Gala) for each sandwhich. Can’t wait until the tomatoes start coming in so I can add those to my sandwich AND make tomato pie! (tomato, fresh mozzarella, basil and eggs baked in a pie plate). I’ve already got my basil plants going and the tomatoes are just starting to develop.

    [Reply to this comment]

  6. Elaine says

    Glad to hear about freezing greens and basil. What about melons? We planted one Sakata, Sugarbaby and Honeydew each and they are All going crazy.

    [Reply to this comment]

    Katie Kimball @ Kitchen Stewardship Reply:

    Phew – sorry I’m so very late in replying; I got way behind on comments when I released the new Healthy Lunch Box book!

    The only way I’d be able to freeze melons would be to use them in smoothies, because the texture turns to mush. :) Kaie

    [Reply to this comment]

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