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Kale Sausage and White Bean Soup

Hearty, delicious and warms the bones. Make this soup tonight! This Kale Sausage and White Bean Soup is sure to do the trick!

OOOF that title is a mouthful but I promise this is an easy to execute recipe that will be ready in no time especially if you pre-soak and cook the beans in advance. I have been LOVING this combo lately. Kale and white beans are a match made in heaven but adding potatoes and sausage takes this soup to the next level. You guys loved the last kale soup, just WAIT for how amazing this one is! 

Pre-soaking the beans isn’t mandatory but it does quicken the cooking process. I didn’t pre-soak these beans, but I really wanted the soup, so they took just over an hour to cook. You have to keep an eye on the water levels while cooking the beans. If you don’t have enough water, the beans won’t cook properly. I cooked them just underdone and finished cooking them in the broth. Brothy beans are having a moment on the internet right now and for good reason. They are cheap and cheerful, pantry friendly and with the current state of inflation isn’t that a win? One of my best tips for cooking beans is to add a piece of kombu (hard seaweed). It helps with the farts (calling a spade a spade) and in turn digestion. I also like to add salt and black peppercorns to the water for extra flavour. 

My favourite sausage lately is Very Good Butchers. They have excellent gluten-free options and the ingredients are better than any other brands. They also taste great! I won’t bore you with anything else as I know you’re really here for the recipe.

Kale Sausage and White Bean Soup

Teri-Ann Carty
Hearty, delicious and warms the bones. Make this soup tonight! This Kale Sausage and White Bean Soup is sure to do the trick!
Print Recipe Pin Recipe
Prep Time 12 hours
Cook Time 1 hour
Course Dinner, Lunch, Main Course, Soup
Servings 4

Equipment

  • large pot or dutch oven

Ingredients
  

  • 1 cup dried Cannellini beans soaked overnight
  • 3 peppercorns
  • 1 tsp salt
  • ¼ cup olive oil
  • ½ tsp chilli flakes
  • 1 small onion small (diced)
  • 2 cloves garlic (minced)
  • 1 large carrot sliced in rounds
  • 1 large celery stalk (diced)
  • 1 large russet potato (diced)
  • 2 vegan sausages casing removed
  • 1 litre vegetable stock
  • 3-4 cups cups water (or more stock)
  • 10 cups kale spine removed
  • vegan parmesan
  • sea salt and cracked pepper

Instructions
 

  • The night before you make the soup soak your beans. Cover the beans in up to 4 inches of water.
  • The next day, pour the beans and soaking water into a large pot. The beans will have expanded so make sure you have 3 inches of water covering the beans. Add salt, peppercorns and kombu. Bring to a boil. The beans will start to foam so skim off the foam using a spoon. Reduce heat to simmer and cook until al dente. Approximately 30-35 minutes. Drain the beans, discard the kombu and set aside.
  • In a large dutch oven or heavy bottomed pot and olive oil and chilli flakes. Once oil starts to shimmer add onions, garlic, carrot and onion. Season with salt and cracked pepper and cover the pot with a lid. Cook over medium heat for 15-20 minutes, stirring occasionally until vegetables are very soft.
  • Place sausage in the pot. Using a spoon, break up sausage into bite sized pieces. Cook until sausage starts to brown, then add diced potato. Saute for several minutes. Stir to coat all the vegetables and sausage. Add beans and vegetable stock. Stir to incorporate and increase heat to boil. Once boiling, reduce heat to medium, cover partially (look for a gentle bubble) and cook for 20 minutes.
  • After 20 minutes, check the beans and potatoes. If beans are creamy and potatoes are tender, add the kale. Use a spoon to push kale into broth. Cover the pot partially again until kale is wilted. Add 1/2 cup vegan parmesan (or real..see notes for more on that), check for seasoning and either serve right away or let the soup sit until ready to serve.

Notes

If you aren't vegan and happen to have a piece of parmesan rind, add it to the soup. It will add an enormous amount of flavour. Remove it when you are ready to eat.
Keyword dairy free, gluten free, meat alternative, plant based, soup, vegan

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