White Bean & Kale Soup With Chicken Sausage
Test Kitchen-Approved
Photo by Alexis deBoschnek
- Serves
- 4
Ingredients
- 1 pound hot Italian chicken sausage
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 2 celery stalks, thinly sliced
- 1 (15-ounce) can great northern beans, drained and rinsed
- 3 garlic cloves, minced
- 1 (3-inch) rosemary stem
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup dry white wine, such as Sauvignon Blanc
- 5 cups chicken stock
- 1 bunch lacinato kale, stems removed, leaves roughly chopped
- Parmesan cheese, grated, to serve
Directions
- Step 1
Remove the sausage from its casing and add to a large pot or Dutch oven over medium high heat. Cook, stirring occasionally, until the sausage is cooked through and browned, about 6 to 8 minutes.
- Step 2
Remove the sausage from the pot with a slotted spoon and transfer to a paper towel-lined bowl, leaving the fat in the pot. Add the olive oil, yellow onion and celery and cook, stirring occasionally, until translucent, about 4 to 5 minutes.
- Step 3
Add the beans, garlic, rosemary, salt, and pepper, and stir until coated. Add the white wine and scrape up any brown bits on the bottom of the pan until the smell of alcohol burns off, about 2 minutes.
- Step 4
Add the chicken stock, chicken sausage, and kale back to the pot and bring to a simmer for 10 minutes. Remove the rosemary. Season to taste with salt and pepper. Serve with a dusting of Parmesan cheese.