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Sausage, White Bean, and Kale Soup

Sausage, White Bean, and Kale Soup

Adapted from Fine Cooking


This soup is fairly mild, but for less spice, swap sweet Italian sausage; for more, add a generous pinch of red pepper flakes at the same time that the garlic and tomato paste are added.

Sausage, White Bean, and Kale Soup


  1. 1 1/2 tablespoons extra-virgin olive oil
    1 medium leek or yellow onion, finely chopped
    2 medium carrots, peeled and finely chopped
    2 medium celery stalks, finely chopped
    Sea salt
    1 tablespoon minced fresh rosemary
    2 tablespoons tomato paste
    2 large cloves garlic, minced (about 1 tablespoon)
    1.2 L chicken broth
    Two tins cannellini beans, rinsed and drained
    170 grams (about 1 bunch) kale, centre ribs removed, leaves chopped
    1 parmesan rind (1-by-3 inches; optional), plus grated parmesan for garnish
    340 grams hot bulk Italian sausage, rolled into bite-size meatballs
    2-3 tablespoons cider vinegar, to taste
    Freshly ground black pepper


  1. Heat 1 tablespoon of the oil in a 4- to 5-quart pot over medium heat. Add the leek or onion, carrot, celery, rosemary, and a generous couple pinches of salt and cook, stirring occasionally, until the vegetables begin to soften, about 6 minutes. Add the tomato paste and garlic and cook until fragrant, 45 seconds. Add the broth, and parmesan rind (if using). Bring to a boil, reduce the heat to medium low, and simmer gently until the vegetables are tender, about 15 minutes.
  2. Meanwhile, heat the remaining 1/2 tablespoon oil in a 10-inch nonstick skillet over medium-low heat. Add the sausage meatballs, and cook, flipping about halfway through, until browned and cooked through, about 10 minutes.
  3. Add the kale to the soup; cook 1 minute, then add the meatballs (discarding any of the rendered fat and oil) and the beans; cook for 4 more minutes to meld the flavours. Stir the cider vinegar into the soup and season to taste with salt and pepper.
  4. Ladle into bowls and garnish with grated parmesan.

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