White Bean and Kale Soup with Chicken Sausage
A comforting, one-pot soup that comes together in under an hour. Creamy white beans meet hearty kale, bright tomatoes, and savory chicken sausage, all seasoned with garlic, herbs, and a touch of olive oil. It’s fluffy with a nourishing backbone, perfect for weeknight dinners or a cozy weekend meal—nutritious, satisfying, and passably simple.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 1 carrot, diced
- 14 oz canned white beans
- 1 cup chopped kale
- 12 oz chicken sausage, sliced
- 1 14.5 oz can crushed tomatoes
- 4 cups chicken broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- to taste salt & black pepper
- pinch red pepper flakes optional
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, celery, and carrot; sauté until the vegetables are tender and the onions are translucent, about 5–6 minutes.
- Stir in the garlic and cook for another 30 seconds until fragrant. Add the sliced chicken sausage and cook until the pieces are lightly browned on all sides.
- Pour in the crushed tomatoes and chicken broth. Scrape up any browned bits from the bottom of the pot to deepen the flavor.
- Stir in the oregano and thyme. Bring the soup to a gentle simmer and cook for 8–10 minutes to let the flavors meld.
- Add the white beans and kale. Simmer for 5–7 minutes, until the kale is tender and the beans are heated through.
- Season with salt, pepper, and red pepper flakes if using. Taste and adjust seasoning as needed.
- Ladle into bowls and serve warm. This soup pairs nicely with crusty bread or a simple green salad.