White Bean and Sausage Soup

Shopper recipe | Submitted by permiegirl

Serves: 6

Prep time: 30 minutes

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These ingredients are:
corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

A luscious and hearty bean soup, with sausage, kale and potatoes, that is sure to warm you on a fall evening.



After soaking beans overnight, discard bean water and refresh with new water. Add sage and rosemary, and cook beans until soft. Discard sage leaves.

Add potatoes to cooked beans. Add chicken broth to pot and let simmer.

In a frying pan, cook bacon until crispy. Leave the rendered fat in the pan. Remove the bacon to a paper towel, let cool, then crumble into the soup pot.

Slice sausage links into bite-size pieces and add to the pot.

In rendered bacon fat, saute onion until translucent and browned. Add to soup pot with minced garlic, allow to simmer for 10 minutes.

Add zucchini to the pot. When zucchini becomes bright green, add the kale, oregano, thyme and pepper.

When the kale is wilted and bright green, remove soup pot from heat. Garnish with cheese and serve.


This soup pairs nicely with a good challah and cheese.

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More about: kale, sausage, white beans


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