• Prep Time: 15 mins
  • Cooking Time: 20 mins
  • Serves: 6

White Bean Kale & Sausage Soup

  • Recipe Submitted by on

 Ingredients List

  • 1 tablespoon Olive oil
  • ½ medium onion, diced
  • 12 ounce package pound Andouille Sausage, sliced (you can use mild sausage, if you prefer)
  • 2 cloves garlic, finely minced
  • 1 teaspoon Italian seasoning
  • 1 bay leaf
  • 6 cups low-sodium chicken broth
  • 2 15-ounce cans Great Northern Beans, drained
  • 4 cups packed kale, cut into bite-sized pieces
  • 1 cup half and half
  • Salt and pepper, to taste


In a large soup pot or dutch oven, heat 1 tablespoon of olive over medium-high heat. When hot, add onion and sausage and cook until onion is translucent and sausage is browned; about 5-6 minutes. Stir in garlic, Italian seasoning and bay leaf and cook 1 minute.
Pour in chicken broth and cannellini beans. Bring to a boil, then reduce heat to low, cover and simmer for 15-20 minutes. Remove from heat.
Stir in half & half and kale. Taste and add salt and pepper, if desired.
Divide into bowls and serve hot.

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