Best Kale Sausage Cannellini Bean Soup Recipes

Kale, Cannellini Bean and Chicken Sausage Soup image

Provided by Bev Weidner

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
4 Italian chicken sausages (about 12 ounces total), sliced on the bias 1/4-inch thick
6 cups low-sodium chicken broth
One large Parmesan rind (about 2 1/2 ounces) plus freshly grated Parmesan, for serving
Two 15.5-ounce cans cannellini beans, drained and rinsed well
1 large lemon (about 6 ounces), half juiced (about 2 tablespoons) and half cut into wedges
Kosher salt and freshly ground black pepper
8 ounces chopped kale (about 8 cups)
1/3 cup fresh flat-leaf parsley leaves, lightly packed, roughly chopped
Crusty bread, for serving

Steps:

Heat a large Dutch oven between medium and medium-high heat. Add 1 tablespoon olive oil; once the oil is shimmering, add half the chicken sausage and cook until lightly browned on the first side, about 2 minutes. Use tongs to flip the sausage pieces and cook until lightly browned on the second side, about 2 minutes. Use tongs or a slotted spoon to remove the browned sausage to a bowl. Repeat with the remaining olive oil and chicken sausage, but do not remove the second batch of sausage from the Dutch oven.
Add back the first batch of sausage along with the chicken broth, Parmesan rind, cannellini beans, lemon juice, a large pinch of salt and a couple grinds of black pepper. Increase the heat to high and bring to a boil, then use a wooden spoon or spatula to scrape up any browned bits at the bottom. Reduce to a strong simmer and cook for 5 minutes to allow the flavors to come together. Stir in the kale and cook until just wilted, about 2 minutes. Remove and discard the Parmesan rind. Season the soup with additional salt and pepper if needed.
Ladle the soup into bowls, then sprinkle with parsley and Parmesan. Serve with lemon wedges and crusty bread.

Zuppa di Cavolo Nero, Cannellini, e Salsicce: Kale, White Bean, and Sausage Soup image

Provided by Frances Mayes

Yield Serves 12 to 14

Number Of Ingredients 9

2 Italian sausages, skins removed and meat crumbled
4 tablespoons olive oil
2 onions, chopped
2 garlic cloves, minced
2 quarts chicken stock
1 cup white wine
6 thyme sprigs
1 bunch of kale, washed and chopped
4 cups cooked cannellini beans

Steps:

Sauté the crumbled sausage in the oil until browned, and reserve. Sauté the onions and garlic until translucent.
Add to the chicken stock in a big pot. Add the wine and cook until the alcohol has evaporated, then add the thyme and kale. Bring to a boil, then cover and simmer for 15 minutes. Add the cooked sausage and the beans and simmer another 15 minutes.

Kale, Sausage & cannellini bean soup image

Number Of Ingredients 12

large bunch 1 kale
1/4 cup extra virgin olive oil
6 cloves garlic cloves
2 teaspoons oregano
1 can tomato paste
2 teaspoons red wine vinegar
2 cans cannellini beans
2 1/2 quarts chicken stock
1 pound Italian sausage
1 can corn
1 can Black beans
1 can Ro-Tel Tomatoes with chili

Steps:

Heat oil, add garlic, oregano and saute until translucnet
add vinegar, tomato paste, cook a minute. Add beans,corn,tomatoes, stock and simmer 30-40 mins
In another pan cook sausage (sausage links work too) cook 1/2 way and then toss them in soup
add kale simmer partially covered for 15-30 mins. Make sure sausage is fully cooked
salt and pepper to taste and top with shaved parmesan cheese