Kale and White Bean Soup With Spicy Sausage

This hearty white bean soup is chock full of flavor and textures thanks to the spicy sausage, chopped kale, tomatoes, and diced vegetables. Satisfying and healthy, it is perfect for lunch or dinner on a cold day, especially when served with hot baked cornbread or warm crusty rolls.


  • 2 tablespoons extra-virgin olive oil
  • 1 cup diced onion
  • 1 cup diced red bell pepper
  • 1 cup diced celery
  • 1/2 cup diced carrot
  • 8 to 12 ounces andouille sausage, or smoked sausages, diced or thinly sliced
  • 2 cloves garlic, minced
  • 1 bunch kale, chopped, about 8 to 10 cups
  • 4 cups chicken broth
  • 1 (14 1/2-ounce) can diced tomatoes, undrained
  • 1 (15-ounce) can white beans, Great Northern or navy beans, drained and rinsed
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1 dash Tabasco sauce, or similar hot pepper sauce, optional


  1. Gather the ingredients.

  2. In a large skillet or sauté pan, heat the olive oil over medium-high heat.

  3. Add the diced onions, bell pepper, celery, carrots, and sausage. Sauté, stirring, until the onion is just tender.

  4. Reduce the heat to medium-low. Add the kale and garlic; cover and continue cooking for 2 minutes.

  5. Add the remaining ingredients; cover and cook for 15 to 20 minutes, until the vegetables are tender.

  6. Taste and add more salt if needed.

  7. Enjoy.

Recipe Variations

  • Add either dried herbs along with the broth or fresh herbs at the end of cooking time.
  • If you’d like the soup to be a bit thicker, add about 1 tablespoon of flour before adding the kale and garlic. Stir well to incorporate, cooking for a minute or two.
  • For a creamy finish, stir in some heavy cream or half-and-half at the end and cook gently to warm through.

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