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White Bean Kale Sausage Soup

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  • Total Time: 30 mins
  • Yield: 4-6 1x


Units Scale
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 24 ounces turkey kielbasa, fully cooked, quartered and sliced
  • 2 14.5 ounce cans cannelloni beans, drained
  • 1 tablespoon tomato paste
  • 3 tablespoons white wine
  • 14.5 ounce can diced tomatoes
  • 6 cups chicken broth
  • 2 tablespoons fresh lemon juice
  • 6 cups purple and green roughly chopped kale, packed
  • Salt and pepper to taste
  • Grated parmesan cheese to garnish


  1. Heat 2 tablespoons olive oil in a large pot over medium high heat. Add onion and cook for 5 minutes, stirring occasionally, until softened and somewhat translucent.
  2. Add garlic, cook for another 30 seconds to 1 minute, until fragrant.
  3. Stir in cannelloni beans, sausage and tomato paste. Cook about 2 minutes, stirring occasionally until tomato paste darkens in color.
  4. Pour in white wine and stir, scraping the browned bits of the bottom of the pan.
  5. Add tomatoes, lemon juice, chicken broth, and kale. Bring to a boil.
  6. Partially cover the pot with a lid and reduce heat to a simmer. Cook until kale is tender, about 20 minutes.
  7. Season with salt and pepper to taste. Garnish with freshly grated parmesan.
  • Cook Time: 30 mins