Description

This hearty Italian-style white bean soup with chicken sausage is a comforting and nutritious meal perfect for any day. Loaded with vegetables, beans, and flavorful sausage, it offers a balanced combination of protein and fiber. The soup is simmered on the stovetop, allowing the flavors of garlic, oregano, and red pepper flakes to develop beautifully, resulting in a warm and satisfying bowl.

Ingredients

Scale

Meat & Protein

1 lb chicken sausage, sliced

Vegetables & Aromatics

1 small onion, diced
3 cloves garlic, minced
2 carrots, chopped
2 celery stalks, chopped
2 cups kale, chopped

Canned Goods

1 can (15 oz) white beans, drained and rinsed
1 can (14.5 oz) diced tomatoes

Liquids & Oils

1 tbsp olive oil
4 cups chicken broth

Seasonings & Spices

1 tsp dried oregano
1/2 tsp red pepper flakes (optional)
Salt and black pepper to taste

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Instructions

Prepare the Ingredients: Slice the chicken sausage, dice the onion, mince the garlic, chop the carrots, celery stalks, and kale. Drain and rinse the white beans to reduce excess sodium.
Sauté the Sausage and Vegetables: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the sliced chicken sausage and cook until browned, about 5 minutes. Remove and set aside. In the same pot, add diced onion, minced garlic, chopped carrots, and celery. Sauté until vegetables are softened and fragrant, about 5 to 7 minutes.
Add Liquids and Seasonings: Return the browned sausage to the pot. Stir in the can of diced tomatoes (including juices), drained white beans, and 4 cups of chicken broth. Add 1 teaspoon dried oregano and optional 1/2 teaspoon red pepper flakes. Season with salt and black pepper to taste.
Simmer the Soup: Bring the mixture to a boil, then reduce heat to low and let it simmer gently, uncovered, for 20 to 25 minutes. This allows the flavors to meld and the vegetables to cook through.
Add Kale and Final Simmer: Stir in the chopped kale and continue to simmer for an additional 5 minutes until the kale is tender but still vibrant.
Adjust Seasonings and Serve: Taste the soup and adjust salt and pepper as needed. Serve hot, ideal with crusty bread or a light salad for a complete meal.

Notes

Rinsing canned white beans reduces excess salt and can improve flavor.
Feel free to substitute turkey sausage or a vegetarian sausage alternative if desired.
Adding the kale towards the end of cooking preserves its bright color and nutrients.
The soup can be stored in the refrigerator for up to 4 days and reheated on the stovetop.
For a spicier version, increase the red pepper flakes to 1 teaspoon.