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    You are in: Home / Recipes / White Bean, Sausage, and Kale Soup Recipe
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    White Bean, Sausage, and Kale Soup

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    GourmetGradStudent's Note:

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

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    Units: US | Metric


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

    Ratings & Reviews:

    • on August 02, 2008


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for White Bean, Sausage, and Kale Soup

    Serving Size: 1 (500 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 904.4
    Calories from Fat 353
    Total Fat 39.3 g
    Saturated Fat 13.4 g
    Cholesterol 85.7 mg
    Sodium 1255.9 mg
    Total Carbohydrate 89.2 g
    Dietary Fiber 21.1 g
    Sugars 3.0 g
    Protein 51.4 g

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