This time of year we start to get kale in our CSA boxes on a fairly regular basis. I know a lot of you have probably tried the ever-popular baked kale chips, and you may love them… But, I really can’t say that I’m a fan. Sure, if you add a lot of oil and salt, they taste alright, but I figure I’m better off using my kale in other ways. I’m pretty sure the amount of fat and sodium in my kale chips outweighs any health benefits.
Once we start having chilly fall evenings, I tend to pull out my slow cooker, and I find myself adding kale to soups and sauces pretty frequently. One of my favorite pairings for kale is white beans. They just work so well together. In fact, I’ve written about soup made with kale and white beans before… At least I’m consistent, right?
This recipe isn’t an exact duplicate for my previous soup recipe, though there are similarities. My method was a bit different this time, and I think I actually liked the flavor of this soup better. By browning the Italian sausage and then cooking the beans in the slow cooker all day in the sausage drippings and a rich chicken broth, the beans packed a lot of flavor. And, the house smelled great all day long, too!
White Bean Soup with Sausage and Kale
(Serves 6-8)
- 1 pound hot Italian sausage (casings removed)
- 1 tablespoon red wine vinegar
- 1/2 pound dry white beans (canellini or great northern), rinsed
- 1 yellow onion, diced
- 2 ribs celery, diced
- 1 carrot, peeled and diced
- 1 large clove garlic, minced
- 6 cups chicken broth
- 3-4 sprigs fresh thyme
- 1 large tomato, diced
- 1 large bunch kale, thick stems removed and chopped
- Parmigino-reggiano cheese (optional)
Preheat a large skillet over medium-high heat and cook the sausage, breaking it up with a spatula as it browns. Once the sausage is cooked through, add the red wine vinegar to deglaze the pan and scrape up any browned bits from the bottom of the pan. Transfer the meat and drippings to your slow cooker.
Add the beans, onion, celery, carrot, and garlic to the meat in the slow cooker, and stir to combine. Add the chicken broth and the sprigs of fresh thyme. Cover and cook on low for about 6 hours.
Approximately 30 minutes before serving, stir in the tomato and the kale. Once the tomato is warmed through and the kale has wilted into the soup, serve topped with flakes of parmigiano-reggiano cheese, if desired.
That looks and sounds amazing. I’m a huge fan of kale…yes even kale chips! I love adding it into soups as well. I’ll have to try this recipe out later this week!
Oh wow, this looks like such a wonderful and comforting lunch or dinner!
This sounds amazing! All I want to do right now is make soups, so I’m adding this one to the list!
The bean soup doesn’t look like your typical soup, I love how chic and inviting the dish looks.
I love kale. It is my secret weapon in the winter to get tons of healthy greens into my man. And especially in soups! I can say I busted out my slow cooker a week ago and am trying to find a home for it permanently on my tiny counter space!
This soup is on my menu docket for this week – sounds delicious and we love Kale! Thanks for sharing the recipe.
I love anything made in my slow cooker – you just can’t beat the ease, and it makes the house smell so good!
What a fantastic soup. Especially for a cloudy, rainy day like we’re having here today. Definitely on the menu.
I make a stew version of this so I am sure I would love the soup version too!
Made this soup for supper last night – what amazing flavour! Thank you so much for a wonderful recipe!
So glad you enjoyed it!!
Hi! I made this for my family last night and just blogged about it on my website. I made a few changes but this recipe is BEYOND delicious I am having it again for lunch today. Thank you for this!
I’m going to make this today :)
How long would you cook this on the stovetop without a crock pot? Looks delicious!
Carin – On the stovetop, I would bring it to a boil, then reduce to a simmer and cook until the beans are tender (probably about 1 1/2 – 2 hours).
Well done! I had to alter recipe just a bit due to some dietary restrictions but loved the soup…
I LOVE kale and am always looking for new ways to cook it. Thank you for sharing these recipes, they all sound delicious!
Hey there! I’ve been following your site for some time now and finally got the courage to go ahead and give you a shout out from Porter Tx! Just wanted to mention keep up the good job!
What do you mean by dry beans, rinsed? Do they need to be pre-cooked or soaked in anyway? There’s SO much debate on the internet! Thanks!