Sausage, White Bean and Kale Soup

Sausage, White Bean and Kale Soup

This sumptuous soup uses a great combo of pantry staples and fresh ingredients to create a super satisfying meal.

  • Minutes Prep Time
  • Minutes Total
  • 8 Recipe Yield
  • In 6-quart Dutch oven, heat olive oil over medium-high heat. Crumble sausage into hot oil; cook until no longer pink. Transfer with slotted spoon to plate; set aside.
  • Add onions and salt to Dutch oven; cook 4 to 5 minutes, stirring frequently, until translucent. Stir in kale; cook about 1 minute or until slightly wilted.
  • Stir in garlic. Stir in tomatoes, beans, stock and sausage; heat to a simmer. Simmer uncovered 5 minutes to combine flavors. Divide among 8 bowls; top with cheese.


  • 1 tablespoon olive oil
  • 1/2 lb bulk Italian pork sausage
  • 2 cups diced onions
  • 3/4 teaspoon salt
  • 1 bunch kale, ribs removed, thinly sliced
  • 3 cloves garlic, finely chopped
  • 1 can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
  • 2 cans (19 oz each) Progresso™ cannellini beans, drained, rinsed
  • 1 carton (32 oz) Progresso™ unsalted chicken stock
  • 1/2 cup grated Parmesan cheese

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