White Bean & Kale Soup

soup pot

I don't know why it took me 'til last winter to get really into making soup.  What the heck was wrong with me?  I think I thought they were too complicated, and perhaps not satisfying enough . . . I'll admit it.  I was wrong wrong wrong.  Case in point - today's recipe.  It is easy (some chopping is required) and so hearty you really don't need anything else to go alongside . . . although a little green salad and a piece of crusty bread would set you up for delight, I'm sure.  Enjoy!

White Bean & Kale Soup (inspired by the Tufts Health & Nutrition Letter)

2 (15-oz.) cans cannellini bans, drained and rinsed
1 T. extra-virgin olive oil
4 links of Italian turkey sausage (hot or mild, your choice - I used hot), casings removed
1 large onion, chopped
3 medium carrots, peeled and diced
2 large ribs celery, diced
3 cloves of garlic, minced
4 c. reduced-sodium chicken broth
1/2 box (approximately 14 oz.) Pomi diced tomatoes
8 oz. kale, stems removed and coarsely chopped
Kosher salt and freshly ground black pepper to taste
Finely grated Romano cheese to pass


In a small bowl, mash about 1/2 of the beans.  Set aside.

Heat oil in a large Dutch oven or soup bot over medium heat.  Add the sausage and cook, crumbling it with a spoon, until no longer pink, about 5 minutes.  Add the onion, carrot, celery and garlic; cook, stirring, until softened and fragrant, 3-5 minutes.  Add the kale and toss it until it wilts down.  Add the broth, tomatoes and both the mashed and whole beans.  Bring to a simmer, cover and cook until the vegetables are tender and the flavors have blended, about 30 minutes.  Taste for seasoning and add salt and pepper to taste.

Pass the Romano to sprinkle on top of each bowl at the table.

Serves 4.

If you have leftovers and they're too thick, thin the soup with a little water or a little more low-sodium chicken broth.