Main
Sausage, Kale and White Bean Soup
3 hServes 6Nutri-Score B€€
B
3 h
3 hSausage, Kale and White Bean Soup
what you need
Ingredients
mild Italian sausage (casings removed)Meat500 g
leek (thinly sliced)Produce1 piece
carrots (diced)Produce2 pieces- celery (diced)Produce2 pieces
onion (diced)Produce1 piece
garlic (minced)Produce6 pieces
rosemary (chopped)Spices2 g
thyme (chopped)Spices2 g
tomato pastePantry30 g
garlic powderSpices3 g- onion powderSpices3 g
dried oreganoSpices3 g- red pepper flakesSpices2 g
- bay leafSpices1 piece
chicken brothPantry2 litres- dried white beans (soaked overnight)Pantry400 g
- Tuscan kale (shredded)Produce200 g
Parmesan (grated, for topping)Dairy30 g
parsley (chopped, for topping)Produce10 g- lemon zest (for topping)Produce1 piece
- chili crisp (for topping)Pantry15 g
per serving
Nutrition
407kcal
- Carbs
- 35 g
- Proteins
- 22 g
- Fat
- 20 g
what you’ll use
Tools
Stockpot
Frying pan
wooden spoon
step by step
Method
- Step 1
Brown the sausage
- Heat a pot and brown the mild Italian sausage, breaking it up.
- Add the thinly sliced leek and cook it down.
- Step 2
Add the vegetables
- Add the carrots, celery, onion and garlic.
- Cook until the vegetables start to soften.
- Step 3
Build the aromatics
- Add the rosemary and thyme.
- Stir in the tomato paste and cook it down.
- Season with garlic powder, onion powder, oregano, red pepper flakes and the bay leaf, then stir.
- Step 4
Add broth and beans
- Pour in the chicken broth.
- Add the beans that soaked overnight and stir.
- Bring to a simmer.
- Step 5
Simmer the soup
- Let the soup simmer gently, stirring occasionally, until the beans are tender.
- Add more liquid if it reduces too much.
- Step 6
Add the kale
- Stir in the shredded Tuscan kale.
- Let it cook down a bit.
- Add a Parmesan rind if you have one and let the soup keep simmering.
- Step 7
Serve
- Ladle into bowls.
- Top with parsley, lemon zest, red pepper flakes or chili crisp, and grated Parmesan.