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White Bean Soup with Kale & Sausage


  • 1 cup dry Great Northern white beans, soaked* *Use either the overnight or quick method below
  • 2 Tbsp. olive oil
  • 6 cups well seasoned chicken stock
  • 4 pre-cooked Italian chicken sausages, sliced
  • 1 small bunch kale, (preferably Tuscan) chopped (4 cups)
  • 1 medium onion, diced
  • 1 small carrot, diced
  • 2 Roma tomatoes, diced
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 2 large sprigs fresh rosemary
  • salt & pepper



  • Place the beans in a large bowl and cover with 3 cups cold water. Let the beans soak over night, then drain and proceed with the recipe. Or, use the quick method. Place beans in a large bowl and cover with with 3 cups boiling water. Let the beans sit for 1 hour, then drain and proceed with the recipe.


  • In a large pot, heat 2 Tbsp. olive oil over medium high heat. When the oil is hot, add the onion and sauté until the onions are soft, about 3 minutes. Add the beans, garlic, 4 cups chicken stock, bay leaves and one sprig of rosemary. Cook until the beans are tender, about 45 minutes. Remove the bay leaves and rosemary sprig.
  • Add the remaining 2 cups of chicken stock, kale, carrot, tomato and sausage. Continue cooking for 20 more minutes.
  • Meanwhile, finely chop the remaining rosemary and add it to the soup, along with salt and pepper to taste. Taste the soup and adjust seasonings as needed.
  • Serve with an extra grind of fresh ground pepper and a sprinkle of parmesan cheese if desired.