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White bean, kale, potato and sausage soup

Yield: 8 servings


1 lb dried white beans or 3 cans prepared (Great Northern, cannellini, or navy)

2 onions, diced

2 tablespoons oil

4 garlic cloves, finely diced

5 cups chicken broth/stock

2 quarts water

1 tablespoon Kosher salt

1 teaspoon fresh ground black pepper

1 bay leaf

1 teaspoon finely chopped fresh rosemary

1 lb smoked sausage such as kielbasa (optional), sliced crosswise ¼” thick

2 carrots, halved and coined

1 lb kale (stems and center ribs discarded and leaves coarsely chopped)


  1. Cook onions in oil in an 8-quart pot over low heat to sweat 4 to 5 minutes
  2. Add garlic and cook, stirring, 1 minute
  3. Add beans, broth, ½ of the water, bay leaf, and rosemary and simmer, uncovered about 10 minutes
  4. Brown sausage (if using) over medium heat, transfer to paper towel to drain
  5. Add carrots, simmer another 5 minutes
  6. Stir in kale, sausage, and remaining ½ water and simmer, uncovered, stirring occasionally, until kale is tender, 12-15 minutes
  7. Season to taste with salt and pepper

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