Ingredients
Soup
- 1 tablespoon olive oil 13.5 g
- 12 ounces fully cooked smoked sausage 340 g, sliced 1/4 inch thick
- 1 medium onion 150 g, finely diced
- 2 medium carrots 120 g, finely diced
- 2 celery stalks 80 g, finely diced
- 3 garlic cloves 9 g, minced
- 4 cups unsalted chicken broth 960 ml
- 1 cup water 240 ml
- 3 cups cooked white beans 540 g, drained, cooked without added salt
- 6 packed cups kale leaves 180 g, stems removed and leaves chopped small
- 1/4 teaspoon ground black pepper 0.6 g
- 1 tablespoon lemon juice 15 g
Equipment
- 5–6 quart heavy pot; Knife and cutting board; Wooden spoon; Kitchen scale; Ladle
Instructions
Make the soup
- Brown the sausage: Heat oil in a heavy 5–6 quart pot over medium heat. Add fully cooked sausage slices and cook 4–5 minutes, turning occasionally, until browned. Transfer to a bowl, leaving the fat in the pot.
- Soften vegetables: Add onion, carrots and celery to the pot. Cook 6–8 minutes, stirring often, until onion is softened. Stir in garlic and cook 30 seconds. Add a splash of the measured broth and scrape up the browned bits.
- Build the soup: Mash 1/2 cup of the beans with a fork. Add all beans, remaining broth, water, kale, pepper and sausage to the pot. Bring to a simmer, then reduce heat. Cover with the lid slightly ajar and simmer gently 12–15 minutes, until carrots and kale are tender and sausage is thoroughly hot.
- Finish and portion: Stir in lemon juice. Taste before adding any additional salt. If thicker than you prefer, add a splash of hot water. Divide sausage, beans and vegetables evenly among 6 bowls, then add the broth.
Nutrition
Serving: 1equal serving (1/6 of pot)Calories: 382kcalCarbohydrates: 35gProtein: 18.1gFat: 20.2gSaturated Fat: 6.5gCholesterol: 35.4mgSodium: 622.5mgPotassium: 1212mgFiber: 9gSugar: 4.6gCalcium: 173.9mgIron: 4mg
Video
Video: Liesl Maggiore for KIN Eats demonstrates a brothy white bean, kale and precooked sausage soup. Her version adds thyme, rosemary and Parmesan; this recipe browns the sausage first and finishes with lemon. Follow the quantities and steps above.
Notes
Use fully cooked smoked sausage; raw sausage is not interchangeable in this timing. Nutrition assumes unsalted cooked beans, all the cooking oil and sausage fat remain in the soup, Hillshire Farm Smoked Sausage label values and Swanson unsalted broth. Optional extra salt or accompaniments are excluded. Values change with brands. Refrigerate in shallow containers within 2 hours (1 hour above 90°F/32°C); use within 3–4 days and reheat to 165°F/74°C. Nutrition values are estimates based on USDA SR28 ingredients and the named manufacturer labels, divided into six equal servings.
