White Bean, Kale and Smoky Andouille Sausage Soup Recipe

Skip to main content Skip to footer content

White Bean, Kale and Smoky Andouille Sausage Soup

Item No. NR10004

Here’s how to make white bean soup that warms the soul on chilly winter days! In this recipe Andouille sausage stands in place of ham and lends a spicy hint, while kale serves up a burst of nutrients and color. Add red pepper flakes, if you prefer your soup on the hotter side.

Nutritional information

Calories

300
Protein

20g
Sodium

1130mg
Sat. fat

5g
Sugar

4g

Ingredients

links from Niman Ranch Andouille Sausage, sliced into 1/4-inch rounds

1/2

medium onion, diced

cloves garlic, minced

carrots, diced

ribs of celery, diced

tablespoons olive oil

teaspoon crushed red chile flakes (optional)

quarts homemade chicken stock (store-bought is fine but use low sodium)

leaves Tuscan kale, stems removed and sliced into ribbons

ounces dried cannellini beans, cooked (or use canned)

Salt and freshly ground black pepper to taste

Step 1

Heat the olive oil in a large soup pot over medium-high heat until hot and simmering. Add the sausage coins, stirring occasionally to prevent sticking but allowing the sausage to brown slightly, about 5 minutes.

Step 2

Next, add onions, carrots and celery and sauté until tender, about 5 minutes, then add garlic and sauté for another minute.

Step 3

Add chicken stock to soup pot, along with white beans, kale and crushed red chili flakes (if using) and stir to combine. Allow to simmer until all ingredients are tender and flavors have melded. Season with salt and pepper.

Step 4

Serve immediately in warmed bowls.