White Cannellini Bean Soup with Kale and Sausage Topping

White Cannellini Bean Soup with Kale and Sausage Topping

White Cannellini Bean Soup with Kale and Sausage Topping is the perfect dish for cold, snowy wintery days.  As we are in the midst of the Holiday season and  preparing for upcoming Holiday events, it is nice and comforting to take a break and have a warm, healthy, filling bowl of soup.   This broth based soup is filled with all good things , Cannelli (white) beans, carrots, celery, leeks, tomatoes and kale, then lightly dusted with sausage.   The sausage, used sparingly (completely optional) is cooked and drained of all its fat, then just sprinkled on top of the soup, adding that extra bit of flavor.  Like my other comfort soups, this one, White Cannellini Bean Soup with Kale and Sausage Topping is worth a try,  Let’s Cook!

White Cannellini Bean Soup with Kale and Sausage Topping

 

 

 

White Cannellini Bean Soup with Kale and Sausage Topping

A hearty, healthy soup can be made in a pressure cooker too!

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6
Author whatsmickeycooking

Ingredients

  • 4 cans Cannelli, white beans drained
  • 2 cups Leeks chopped
  • 4 cups Carrots chopped into 1/2" pieces
  • 2-3 cups Celery chopped into 1/2" pieces
  • 4 cloves Garlic, crushed or chopped
  • 4 cups Kale chopped
  • 1 small can Whole tomatoes with their juice
  • 8 cups Chicken broth or Vegetable broth
  • 1 Bay leaf
  • Fresh thyme sprigs (to taste)
  • Fresh rosemary (to taste)
  • Sea salt, course grind, fresh ground pepper
  • 2 tbls Extra virgin olive oil
  • 3/4 lb Sweet Italian sausage (optional)
  • Imported Parmesan cheese (optional)

Instructions

  1. In a large soup pot add olive oil, garlic and leeks on a medium heat, saute together until the leeks start to soften, stirring.

  2. Add carrots, celery, beans and kale stirring, mix together with the leeks for a minute

  3. Add the broth, tomatoes, bay leaf, thyme, rosemary, salt and pepper, bring to boil then lower heat and let simmer for approximately an hour. Adjust salt and pepper

  4. If adding the sausage sprinkles, remove the casing of the sausage and add to a non stick skillet.  Cook the sausage until it becomes a light golden brown.  While the sausage is cooking, with a fork smash the ground sausage meat so that it separates and becomes granular.  When cooked, remove from heat, place on a paper towel to absorb the excess oil.  Lightly sprinkle on top of each serving of soup

  5. Serve soup with sausage sprinkles and parmesan cheese

    White Cannellini Bean Soup with Kale and Sausage Topping

You might also like to try these other warming soup recipes:

 

Fall Soup with Mushrooms and Mixed legumes

Fall Soup with Mushrooms and Mixed Legumes

 

Cream of Leek, Potato, Cauliflower with Bacon Bits and Chives

Cream of Leek, Potato and Cauliflower Soup with Bacon Bits and Chives

Buon Appetito!

Mickey

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