Sausage, White Bean, and Kale Soup

with Cream, Tomatoes, and Fresh Herbs

A creamy and comforting sausage, white bean, and kale soup made with tomatoes, herbs, and tender greens. Ready in 45 minutes and perfect for chilly weather.

1. Cook the sausage
Heat the olive oil in an 8 quart Dutch oven over medium high heat. Add the sausage and cook for eight to ten minutes, breaking it into bite size pieces, until browned and cooked through. Transfer the sausage to a paper towel lined plate to drain.
Tip: Browning the sausage well adds rich flavor to the entire soup.
Cleanup: Dispose of the paper towels once cool to keep the cooking area clean.
2. Cook the vegetables and herbs
Add the roasted red peppers, oregano, rosemary, garlic, and onion to the drippings in the pot. Season with salt and pepper. Cook for about five minutes, stirring occasionally, until the onions are tender. Add the chicken broth, cannellini beans, and diced tomatoes. Return the sausage to the pot and bring everything to a boil. Reduce to a low simmer and cook uncovered for twenty minutes.
Tip: Letting the soup simmer uncovered helps concentrate the flavors.
Cleanup: Rinse out any empty cans before recycling to prevent drips or odors.
3. Add the kale and cream
Stir in the chopped kale, heavy cream, and apple cider vinegar. Continue simmering until the kale softens and the soup is heated through. Taste and adjust seasoning as needed. Serve with shaved parmesan cheese if desired.
Tip: Adding vinegar at the end brightens the flavor and balances the richness of the cream.
Cleanup: Allow the soup to cool before transferring leftovers to storage containers.

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Sausage, White Bean, and Kale Soup

with Cream, Tomatoes, and Fresh Herbs

1. Cook the sausage

2. Cook the vegetables and herbs

3. Add the kale and cream

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1. Cook the sausage

2. Cook the vegetables and herbs

3. Add the kale and cream

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Frosted Brownies
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NEW

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NEW