Sausage, Kale, and White Bean Soup

White Bean Soup

This Sausage, Kale, and White Bean Soup is perfect for warming up in the winter.

Sausage, Kale, and White Bean Soup
Makes about 3 quarts
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  1. 1 tablespoon extra-virgin olive oil
  2. 1 (12-ounce) package smoked sausage, cut into ½-inch-thick slices
  3. 1 cup chopped onion
  4. ½ cup chopped celery
  5. ½ cup chopped carrot
  6. 1 teaspoon minced garlic
  7. 1 (49.5-ounce) can chicken broth
  8. 3 (15-ounce) cans cannellini beans, rinsed and drained
  9. 1 bunch fresh kale, stemmed and chopped
  10. 2 medium Yukon gold potatoes, peeled and chopped
  11. 2 sprigs fresh thyme
  12. 1 bay leaf
  13. 2 tablespoons sherry vinegar
  14. 1 teaspoon salt
  15. ½ teaspoon ground black pepper
  1. In a large Dutch oven, heat oil over medium-high heat. Add sausage, and cook, stirring frequently, for 7 to 9 minutes or until browned. Remove with a slotted spoon, and set aside.
  2. Add onion, celery, and carrot to pot; cook, stirring occasionally, for 5 minutes or until vegetables are just soft. Stir in garlic; cook for 1 minute. Stir in sausage, broth, and all remaining ingredients, and bring to a boil. Reduce heat, cover, and simmer for 15 to 20 minutes or until potatoes are tender. Discard thyme sprigs and bay leaf before serving.
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