Ingredients
Soup
- 1 tablespoon olive oil
- 12 ounces raw mild Italian pork sausage 340 g; casings removed
- 1 medium yellow onion 150 g, diced
- 2 medium carrots 150 g, diced
- 2 celery stalks 100 g, diced
- 3 garlic cloves minced
- 1 teaspoon dried thyme
- 6 cups lower-sodium chicken broth 1.4 L
- 2 15-ounce cans cannellini beans drained and rinsed; about 500 g drained
- 5 cups chopped kale leaves 150 g after removing tough stems
- 1/4 teaspoon black pepper
- 1/4 teaspoon fine salt or less depending on broth
- 1 tablespoon fresh lemon juice
Equipment
- 1 5-quart Dutch oven or large soup pot
- 1 Wooden spoon
- 1 Colander
- 1 Food thermometer
Instructions
- Heat oil in the Dutch oven over medium-high heat. Add sausage and break it into small pieces. Cook 6–8 minutes until browned and cooked through; pork sausage must reach 160°F (71°C).
- Add onion, carrots and celery. Cook over medium heat for 6–8 minutes, stirring, until onion softens. Add garlic and thyme; stir for 30 seconds without scorching.
- Pour in broth and scrape up the browned bits. Add drained beans. Bring to a simmer, reduce heat and cook gently for 10 minutes, until carrots are tender.
- Stir in kale and black pepper. Simmer 5–7 minutes until leaves are tender but still hold their shape. Add the measured salt only as needed after tasting.
- Remove from heat and stir in lemon juice. Stir before dividing between six bowls. Serve with optional bread separately.
Nutrition
Calories: 373kcalCarbohydrates: 27gProtein: 17gFat: 21gSaturated Fat: 7gFiber: 6g
Video
Notes
Nutrition is an estimate per one-sixth of the recipe, calculated from USDA generic ingredient composition (Italian pork sausage 346 kcal/100 g; canned white beans 114 kcal/100 g), with all added oil and broth included and no fat loss deducted; sodium and fat vary substantially with sausage and broth brands. Estimated cost varies by store and region. Contains ingredients that may include milk or wheat in the sausage or broth; check labels. Refrigerate in shallow containers within 2 hours (1 hour above 90°F/32°C), at 40°F (4°C) or below. Use within 3–4 days and reheat to 165°F (74°C). Instructional video by Liesl Maggiore for Kin shows a related soup with sliced precooked sausage, fewer beans and different herb quantities. This recipe browns raw crumbled Italian pork sausage and uses lemon; follow the written quantities and method.