White Bean and Kale Soup Recipe! A winter Favorite! | Chef Capon

sausage

🥗Healthier: turkey sausage

💰Cheaper: ground beef

Turkey sausage reduces fat while maintaining flavor.

white beans

🥗Healthier: cannellini beans

💰Cheaper: navy beans

Navy beans are often less expensive and provide a similar texture.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon

Using water with bouillon can be more cost-effective.

kale

🥗Healthier: spinach

💰Cheaper: collard greens

Collard greens are often cheaper and can be used similarly.

Brown ground sausage in a non-oiled hot pan until caramelized.

Sauté onions in the same pan, then add garlic, followed by celery and diced carrots.

Add bell pepper to the sautéed vegetables.

Deglaze the pan with white wine to incorporate flavor bits into the soup.

Add fire roasted chopped tomatoes, chicken stock, and rinsed white cannellini beans to the pot and stir.

Crumble the browned sausage and add it to the pot.

Season with salt and pepper, and let it simmer for about an hour, stirring occasionally.

Add bay leaves to the soup and remove them before serving.

Fold in chopped kale and let it wilt down in the soup for a few minutes.

Prepare rosemary Parmesan croutons by drizzling bread with olive oil, seasoning, and broiling until golden brown.

Serve the soup garnished with Parmesan cheese and a crouton.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens