Description
A hearty and flavorful White Bean Sausage and Kale Soup featuring browned Johnsonville brat sausages, tender kale, and creamy white beans simmered in a savory chicken broth. This comforting soup is perfect for a nutritious weeknight meal and garnished with grated Parmesan for an added touch of richness.
Ingredients
Scale
Main Ingredients
- 2 Tbsp olive oil
- 1 lb Raw Johnsonville brats Original Sausages (sliced into 1/2″ thick rings)
- 1 medium onion (finely chopped)
- 1 large or 2 medium ripe tomatoes (diced)
- 2 medium carrots (sliced into rings)
- 1 large garlic clove (minced)
- 1 can (15 oz) white beans with their juice (or homemade white beans)
- 8 cups low-sodium chicken broth/stock
- 4 medium kale leaves (ribs removed and coarsely chopped)
- Salt and Pepper to taste
- Grated Parmesan cheese to garnish and serve
Instructions
- Brown the sausage: Heat a large heavy-bottomed pot over medium-high heat and add 2 tablespoons of olive oil. Slice the sausages into 1/2-inch thick rings and add them to the hot oil. Sauté for about 5 minutes or until the sausages are golden brown, releasing delicious flavors into the oil.
- Sauté veggies: Add the finely chopped onions to the pot and sauté for an additional 3 minutes until they become translucent. Then add the sliced carrots and diced tomatoes. Continue cooking and stirring for another 5 minutes until the vegetables soften and meld together.
- Add garlic and broth: Stir in the minced garlic and cook it for about 1 minute until fragrant. Pour in 8 cups of low-sodium chicken broth and bring the mixture to a boil, preparing the soup base.
- Simmer with beans and kale: Add the can of white beans (with their juice) and the coarsely chopped kale to the pot. Reduce the heat and cook until the kale is tender, approximately 5 minutes. Season the soup to taste with about 1 1/2 teaspoons of salt and 1/4 teaspoon of pepper, then remove from heat.
- Serve: Ladle the soup into bowls and garnish each serving with grated Parmesan cheese for a rich, savory finish.
Notes
- You can substitute the sausage with a plant-based variety for a vegetarian version, omitting Parmesan or using a vegan alternative.
- Adjust salt and pepper according to dietary preferences, especially when using low-sodium chicken broth.
- For a thicker soup, mash some of the white beans before adding them.
- Kale can be substituted with other sturdy greens such as Swiss chard or collard greens if desired.
- Leftover soup keeps well refrigerated for up to 3 days and freezes nicely for up to 2 months.
