Chicken Sausage Kale White Bean Soup
Doesn't a bowl of chicken sausage kale white bean soup just sound heavenly? When it’s a cloudy, rainy, damp day here in the Sunshine State, I like to make a big batch of homemade soup.
Servings: 8 servings
Calories: 380kcal
Ingredients
Ingredients
- 1 Fennel Bulb chopped into bite sized pieces
- 5 Carrots chopped into bite sized pieces
- ½ Yellow Onion chopped
- 3 cloves garlic minced
- 4 Russet Potatoes cut into bite sized pieces
- 2 teaspoons Italian seasoning
- 2 teaspoons Kosher salt
- 1 teaspoons Black pepper
- 4 tablespoons Butter cut into squares
- 1 lb Chicken Sausage 4-5 large links
- 8 cups Chicken Stock
- 2 cans Great Northern Beans 15.8 oz cans, rinsed well
- 1 bunch Italian Kale fresh, ribs removed, leaves torn small
- ½ oz Parmesan Rind
Instructions
Directions
- Pre-Heat oven to 375.
- Add all vegetables except kale, along with garlic, to a 9x12 baking dish.
- Dot with small pieces of butter.
- Season with Italian seasoning, salt, and pepper.
- Place sausage in a smaller baking dish.
- Bake both vegetables and sausage for one hour, until vegetable are soft and sausage is cooked through.
- Take veggies out of the oven, leaving sausage in oven to brown on top rack for about 10 minutes, turning after 5 minutes.
- Add vegetables, chicken stock, and white beans to a stock pot or large dutch oven and bring to a boil over medium-high heat. Reduce to medium heat.
- Slice sausage into bite-sized pieces.
- Add sausage and Parmesan rind to soup.
- Lower heat and simmer for 10 minutes.
- Add kale, stirring until just wilted.
- Serve with this rosemary garlic bread, a crusty baguette, or cheddar bay biscuits.
Notes
Pork sausage or any kind of ground sausage may also be used in place of chicken sausage. We used chicken for the milder flavor.
Any kind of white bean can be used.
Remove the parmesan rind from soup before serving.
When reheating this soup the next day, I like to add extra kale leaves. The kale withers away in the soup, and adding more will really freshen the flavor of this soup.
Nutrition
Serving: 1 | Calories: 380kcal | Carbohydrates: 39g | Protein: 19g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 2218mg | Potassium: 1045mg | Fiber: 4g | Sugar: 7g | Vitamin A: 8432IU | Vitamin C: 33mg | Calcium: 102mg | Iron: 3mg