Sausage, Kale, & White Bean Soup

by Kristine Hull

It’s finally getting cold here in North Carolina and the gray days are begging for some hearty, warm comfort food. Since it’s just three days post-New Years, I’ve decided to do a healthier take with this kale and white bean soup. I used bratwurst instead of Italian sausage and left the casing on, which I think gave it a little extra oomph, and added a few extra herbs as well. Personally, I think the sausage makes the recipe, but if you want a vegetarian alternative, try adding quinoa instead.

Sausage, Kale and White Bean Soup


2 tablespoons olive oil
1 package of Bratwurst (about six sausages), cut into 1 inch thick pieces
1 medium onion, finely chopped
2 large carrots, finely diced
2 potatoes, finely diced
2 cloves garlic, minced
1 teaspoon of oregano
2 cans of white cannelini beans, drained and rinsed
1 package of kale
6 cups of chicken stock
Freshly ground sea salt and pepper to taste
Grated gruyere cheese for garnish


In a medium sized pot, begin boiling the water for your chicken stock if it’s not prepaid. In the meantime, heat your oil and begin sauteeing your onions until they’re translucent. Add the sausage and cook for about 10 minutes or until browned. Add the garlic, carrots, potatoes, and herbs and cook for about 3 minutes or until they start to soften. Then add your cannelini beans and cook for an additional 3-4 minutes. At this point, your broth should have started boiling. Add this to the sausage and veggies and bring to boil. Add salt and pepper to taste and let simmer for about 30-45 minutes. Once finished, add a little bit of gruyere cheese and some good bread for dipping. Bon appétit!

by Kristine Hull


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