1 13-ounce package chicken sausage links, sliced 1/4 inch thick
2 cloves garlic, thinly sliced
1 19-ounce can white beans, drained
1 14.5-ounce can low-sodium chicken broth
1 14.5-ounce can diced tomatoes, undrained
1 bunch kale
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Crusty bread (optional)
How to Make It
Heat the oil in a Dutch oven over medium heat. Add the sausage and cook, without stirring, until browned, about 3 minutes. Turn, add the garlic, and cook for 2 minutes more. Add the beans, broth, and tomatoes and their juices. Increase heat to medium-high and bring to a simmer.
Fold each kale leaf in half lengthwise and remove the stem by ripping or cutting it. Tear each leaf into large pieces. Add the kale to the pan and cook, stirring occasionally, until wilted, 2 to 3 minutes. Remove from heat. Season with the salt and pepper and spoon into individual bowls. Serve with the bread (if using).
I give this recipe the highest rating because it rates well in two of my most regarded areas. Souper easy. Souper delicious. Love this soup. Made it for my mother-in-law and she was impressed. What more can I say.
I made a few adaptations to this recipe to suit my taste. First, I cut up and browned three slices of applewood smoked bacon until crispy. I then added the kale and allowed it to cook down just a little bit. I removed this mixture from the pan and threw in 12 oz of chicken garlic sausage and browned for a few minutes. I then added the beans, tomatoes, broth, and the bacon/kale mixture. I seasoned with about 1/2 teaspoon of red pepper flakes. Next time I will add about 1 tsp of red pepper flakes and a shot of vinegar to brighten the flavors. Great simple soup!
We had never had kale and I was a little hesitant, but the soup was great! I used dried Cannelli beans, which I soaked overnight, and increased the chicken broth to 32 oz., and simmered the soup for about 2 hours. Next time I'll probably do it in the slow cooker. My husband, son, and I all loved it and we'll definitely have it again!