Friday, May 30, 2014

Italian Sausage, Kale and White Bean Soup

I know it's too hot for soup in a good chunk of the US right now...but we're still seeing some chilly evenings here in Duluth.  We're also hitting super busy summer season.  Given our crazy long winters, we tend to cram a lot of action into our summer months. 

This soup requires four or five ingredients, is truly delicious and takes 20 minutes to make (maybe even less).  The recipe is as easy as it gets and it makes the exact amount I need to feed a family of four.  

I feel so buried in busy-ness these days, this level of simplicity might just become a trend on the blog for a while :)

You can use spicy sausage or mild, assuming your store has a choice between the two.  I use spicy, and it gives this soup a major kick!

Italian Sausage, Kale and White Bean Soup
Serves four.

One pound ground Italian sausage
One 15 ounce can of white beans (also known as Great Northern beans), drained but not rinsed
One box of chicken stock (about 4 cups)
One generous pinch of fennel seeds (optional)
One bunch of kale, spines removed and chopped to equal about 2 cups

Cook sausage in a medium hot skillet until mostly cooked all the way through.  Stir in beans, chicken stock and fennel and bring to a simmer.  Simmer for 5 minutes.  Stir in kale and simmer 5 minutes more.  Let it rest off the stove for a few minutes and serve warm.

See, I told you it was easy!!  Enjoy!


  1. super easy, super quick recipe for a good soup. I gave it a little extra spice with a little nutmeg, ground clove, and a pinch of red pepper flakes. I've had slow cooker versions that more time to develop, but this is a great weeknight throw together meal with stuff I keep around as staples. I'm writing this review because after heating up some leftovers of it I just had too.

    1. Thanks so much Garrett! I haven't made this soup in a long time and now I've got the ingredients on my shopping list!


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