When I was first trying to figure out what soup I wanted to make this week, I knew it had to have a lot of veggies in it since this is Spring week. Flowers and veggies love to start popping up this time of year and I needed to have them in my soup!
So for this weeks soup, I threw in the kitchen sink of Spring time – onion, carrots, celery, kale, tomatoes, garlic, potatoes, herbs…! It needed protein, so in went the Northern beans (aka, large white beans, but smaller than cannellini beans). I ended up throwing in the chicken sausage too because we had some laying around and it really added another dimension! Of course, if you’re vegetarian, leave it out. No other adjustments need to be made if removing it.
And just so you know, this soup is super flexible – if you have swiss chard or spinach, use that instead of kale. Use chickpeas instead of Northern beans. No fresh herbs? Use all dried instead. You get the idea, right?
I would recommend serving this up with some big crusty bread. You’ll love it!
Bean & Kale Soup
- 1/4 cup olive oil
- 1 onion, chopped
- 3 small carrots, chopped
- 2 stalks celery, chopped
- 1 package (5 links) chicken sausage, sliced into small rounds (leave out if vegetarian)
- 1 16-oz can Great Northern beans
- 1 small bunch kale, shredded (about 4 cups)
- 1 Russet potato, diced
- 1 large tomato, diced
- 3 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1 tablespoon fresh parsley, minced
- Salt, to taste
- Freshly ground pepper, to taste
- Freshly grated Parmesan cheese, to top (optional – leave out if paleo/whole30)
- Heat oil in large pot over medium-high heat. Add onion, carrots and celery and saute 5 minutes.
- Stir in sausage for 1-2 minutes, then add beans, kale, potato and 6 cups of water. Bring to a boil, then reduce to a simmer for 30 minutes, or until vegetables are tender.
Add tomato, garlic, and seasonings. Simmer until flavors are well blended, at least 1 hour.
- To serve, ladle into heated soup bowls and sprinkle with Parmesan cheese, if desired. Enjoy!