White Bean and Kale Soup with Roasted Sausages and Tomatoes

It’s been downright chilly around here lately. Granted, it’s not nearly as cold as it is in Boston, Chicago, or Minneapolis… But, it has been cold!

So, when I have been thinking about what to make for dinner each night, soup is constantly the first thing that comes to my mind.  I guess that it’s handy that soup is the theme for this month’s Kitchen Bootcamp challenge!

This soup came together the way it did because I’ve been thinking about this blog post over at Merry Gourmet about the Cassoulet-Style Italian Sausages and White Beans from Pam Anderson’s new cookbook Perfect One-Dish Dinners.  Her stunning photos of the dish have been haunting me for weeks. Since I was starting with a bag of dry beans, and I wanted mine to be a bit more “soupy” (if that is even a word), I used the recipe as inspiration.  I also threw in some kale to add some green.  Every meal should include a green vegetable… That’s one of the many things my mother taught me!

White Bean and Kale Soup with Roasted Sausages and Tomatoes
(Inspired by Perfect One-Dish Dinners and The Merry Gourmet)

  • 4 tablespoons extra virgin olive oil, divided
  • 4 large cloves garlic, minced
  • 1 yellow onion, diced
  • Fresh thyme (4-5 sprigs)
  • 1/2 pound dry white beans, soaked overnight, rinsed and drained
  • 4 cups chicken broth
  • 1 pound fully cooked chicken sausage
    (I used sundried tomato and mozzarella flavored sausage)
  • 1 pint grape tomatoes
  • Fresh oregano (1-2 sprigs)
  • 1 bunch (about 1/2 pound) kale, thick stems removed
  • Kosher salt
  • Freshly ground black pepper
  • Freshly grated Parmigiano-Reggiano cheese

Heat 2 tablespoons of olive oil over medium heat in a large dutch oven (or heavy bottomed soup kettle or pot).  Saute the garlic and onions in the olive oil until translucent.  Add in a few sprigs of thyme (stems and all).  Then, add the beans and chicken broth.  Bring to a simmer, and cover.  Continue to simmer for about 1 1/2 hours.

Meanwhile, preheat the oven to 375°F.  Cut the sausage into bite-sized pieces and toss with the tomatoes in a large baking dish.  Drizzle with the remaining 2 tablespoons of olive oil.  Chop the leaves from the remaining thyme and the oregano and sprinkle over the sausages and tomatoes.  Season with salt and pepper.  Roast for about 45 minutes until the sausages are browned.

Chop the kale and stir it into the soup.  Continue to simmer until the kale has wilted down and is tender (about 5 – 10 minutes).  Stir in the sausages and tomatoes.

Serve immediately topped with freshly grated Parmigiano-Reggiano cheese.

Please Note -The link to Perfect One-Dish Dinners is an Amazon Affiliate link.

21 Responses to White Bean and Kale Soup with Roasted Sausages and Tomatoes

  1. It has been so snowy here in CT and all I have been wanting to make and eat is soup!! So this is for sure going on this weeks menu!! Thank you!

  2. Oh my goodness you just made my tummy grumble! I haven’t tried this recipe from Pam’s book yet but I will this weekend for sure. Glad to see you making your way back into the kitchen a bit darlin’.

  3. Jen, this is mouthwatering! I love the addition of the kale. It sounds fantastic and the bright pop of colorful vegetables makes it hard to resist!

  4. Hi! I found your post through foodgawker.com. We made the White Bean and Kale Soup tonight for dinner. It was delicious! And very hearty too! Thanks so much for posting.