| Prep Time | 45 minutes |
| Cook Time | 45 minutes |
| Servings |
servings
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Ingredients
- 2 tbsp olive oil
- 1 pound Italian sweet sausage casings removed
- 1 medium onion finely chopped
- 2 large carrots finely diced
- 1 large potato finely diced
- 4 cloves garlic minced
- 2 bay leaves
- 2 15oz cans white cannelini beans drained and rinsed
- 1 bunch kale stems removed and roughly chopped
- 64 ounces chicken stock
- Salt and Pepper to taste
Ingredients
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Instructions
- In a large pot, heat 2 tablespoons of oil over medium heat. Add sausage and brown, stirring occasionally and breaking into smaller pieces. Cook about 10 minutes.
- Add onion, carrots, potato, and bay leaves. Season with salt to taste. Cook ~10 minutes until vegetables are softened.
- Add beans and garlic, cook 2-3 minutes more.
- Add kale and cook until wilted. Add chicken stock.
- Bring soup to a boil, then reduce heat and simmer for 45 minutes.
Recipe Notes
This soup actually tastes better the second day, so don't be afraid to make it ahead and reheat it. Best served with a nice crusty bread.