White Bean, Sausage, and Kale Soup

Total Time
40mins
Prep 15 mins
Cook 25 mins

Rachael Ray's yummy hearty soup. I can't remember what magazine this was out of, but this soup is great!!

Directions

  1. Heat the olive oil in a large Dutch oven or pot over medium-high heat.
  2. Add the sausage and cook, stirring occasionally, until browned, about 6 minutes.
  3. Add the beans and garlic and cook, stirring occasionally, for 3 minutes.
  4. Add the chicken broth, bay leaf and kale and bring to a boil, then reduce the heat to medium-low and cook, covered, for 10 minutes.
  5. Discard the bay leaf.
  6. Season the stew to taste with salt and pepper and serve with a drizzle of olive oil and the cheese.
Most Helpful

Rachael Ray's recipe called for 2 cups of chicken broth.

SallyG November 09, 2015

This was tasty and quick to prepare. I used spicy Italian sausage and Great Northern beans (couldn't find cannellini). I also used only 2 cans of beans, 3 seemed like too much. In addition, I included a bit of grated nutmeg when I added the kale. The recipe doesn't say how much chicken broth to use, so I added about 1-2 cups. Could probably have used more, but we like a thick consistency. Parmesan-reggiano is a must with this stew! Will definitely make this again. Thanks for posting!

Great!full August 02, 2008