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    Home » Soups & Stews

    Italian Sausage, Kale, and Cannellini Bean Soup

    Apr 11, 2013 · Modified: Jan 1, 2022 by Andrea · This post may contain affiliate links · This blog generates income via ads · 8 Comments

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    Italian Sausage, Kale, and Cannellini Bean Soup - Andrea Meyers

    While I was recovering from surgery in February, our friends and neighbors made wonderful meals for us, which is a very good thing because I wasn’t going anywhere far from the chair during that first week. My neighbor Dee Dee brought over a pot of sausage and lentil soup that my guys flipped over—yes, the boys went back for seconds—and we managed to save enough for another meal, but it was all gone after that. Michael asked me to make it sometime, and I promised I would once I was back on my feet. Ten days after surgery I was in the kitchen, thinking about that soup and looking through the pantry and freezer to see what we had. The cannellini beans called and I just started playing with ingredients. We had received two Edible Arrangements fruit bouquets that week, which have lots of beautiful kale, and all of that kale went into the pot, too.

    Michael crumbled the sausage and did the taste testing, which was a big help since my appetite had not returned yet. But I was still proud of myself for getting back on my feet and making a meal. Michael’s parents arrived that afternoon with a car full of groceries and hands ready to help, and later we sat down to share this soup and enjoy dinner together, an affirmation of the love in our family.

    Recipe Notes

    When I make soup, I make enough for leftovers, so this is a big batch. The soup can be frozen in quart containers for up to three months. I use pork sausage from Logan’s Sausage, a local family-owned company, but you can use turkey or chicken sausage if you prefer. Fat content in sausage can vary, so if your sausage is lean and doesn’t leave enough fat in the pot, add a little olive oil for sauteing the onions. Make sure you soak the beans before cooking following directions in Dry Beans and Legumes Cooking Chart.

    Make it gluten free with rice or a gluten-free pasta.

    Italian Sausage, Kale, and Cannellini Bean Soup - Andrea Meyers
    Print Pin

    Italian Sausage, Kale, and Cannellini Bean Soup

    Prep Time20 mins
    Cook Time1 hr 30 mins
    Total Time1 hr 50 mins
    Course: Soup
    Cuisine: Italian
    Diet: Gluten Free
    Keyword: beans, kale, sausage
    Servings: 12 servings
    Calories: 591kcal
    Author: Andrea

    Equipment

    • 10-quart stock pot with lid

    Ingredients

    • 1 pound dry cannellini beans (soaked and drained)
    • 1 pound gluten-free hot Italian sausage
    • 1 pound gluten-free mild Italian sausage
    • 1 large onion (chopped)
    • 3 cloves garlic (minced)
    • 28 ounces diced tomatoes (canned)
    • 1 inch piece Parmesan cheese rind (or Grana Padano cheese)
    • 2 bay leaves
    • 2 quarts gluten-free chicken broth (or low-sodium chicken broth)
    • 1 pound kale (stems trimmed, chopped)
    • kosher salt (to taste)
    • freshly ground black pepper (to taste)
    • 1 pound gluten-free pasta (cooked and drained)
    • ¼ cup chopped fresh parsley
    US Customary - Metric

    Preparation

    • Remove the skin from the sausage and crumble. Brown the sausage in the pot, and transfer to a paper towel to drain, reserving 2 tablespoons of the rendered fat in the pot. Sauté the onions until they turn golden, about 3 to 4 minutes. Add the garlic and sauté for another minute, then return the sausage to the pot.
    • Add the drained beans, diced tomatoes, cheese rind, bay leaves, and the chicken broth. Cover and bring to a boil, then simmer until the beans are tender, about 1 hour. Add the kale and simmer until it is tender, about 10 minutes. Stir in the cooked pasta and parsley, and simmer for 1 more minute, then serve.

    Nutrition

    Sodium: 644mg | Calcium: 211mg | Vitamin C: 56mg | Vitamin A: 3966IU | Sugar: 4g | Fiber: 8g | Potassium: 1423mg | Cholesterol: 58mg | Calories: 591kcal | Saturated Fat: 9g | Fat: 26g | Protein: 30g | Carbohydrates: 61g | Iron: 7mg
    Tried this recipe?Share in the comments!

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    Reader Interactions

    Comments

    1. Kalyn says

      April 11, 2013 at 7:25 pm

      I love that you're feeling well enough to make a delicious-sounding soup like this! The soup has so many of my favorite ingredients, I'm sure I'd love it.

      Reply
      • Andrea says

        April 12, 2013 at 4:36 pm

        Thanks Kalyn. It's full of flavor, and Michael requests it frequently.

        Reply
    2. Adri says

      April 13, 2013 at 11:21 am

      This is my first visit to your site. It is wonderful. Complimenti! I am sorry to hear you had surgery, but since you are back cooking, I shall rest easy knowing that your recuperation is well underway.

      Cannellini beans are wonderful, and so is kale. This healthful, restorative combination is good for rebuilding the body and sustaining the soul. Get well soon!

      Reply
    3. kristy @ the wicked noodle says

      April 17, 2013 at 9:34 am

      I remember when you made this soup, it sounded so good!! What a great way to use the kale. Is it wrong to wish that I could get sick so you could make this for me? 😉

      Reply
      • Andrea says

        April 17, 2013 at 12:47 pm

        Don't get sick, just come visit and I'll cook! 😉

        Reply

    Trackbacks

    1. Italian Sausage, Kale, and Cannellini Bean Soup Recipe | Things To Do Yourself - DIY says:
      September 19, 2013 at 4:01 pm

      […] Italian Sausage, Kale, and Cannellini Bean Soup […]

      Reply
    2. healthy tomato soup | the wicked noodle says:
      March 10, 2014 at 11:43 am

      […] Italian Sausage, Kale & Cannelini Bean Soup […]

      Reply
    3. 25 Fall Recipe RoundUp-Flour On My Face says:
      November 9, 2016 at 9:19 am

      […] Apple Dumplings with Maple Syrup 16. Zucchini and Broccoli Soup 17. Persimmon Creme Brulee 18. Italian Sausage Kale and Cannellini Bean Soup 19. Pumpkin Spice Hot Chocolate 20. Pumpkin Soup with Veggies 21. Roasted Portobellow Mushrooms […]

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