Sausage, Kale, and White Bean Soup Recipe -
Sausage, Kale, and White Bean Soup Recipe
  • READY IN 9+ hrs

Sausage, Kale, and White Bean Soup

Recipe by  

"A comforting bean soup with spicy sausage and leafy kale. Easy to put together and delicious on a cold winter's day. You can substitute other sausage, onion instead of shallots, and other greens for the kale, and it will still be tasty!"

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Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    9 hrs 15 mins


  1. Place the navy beans into a large container and cover with several inches of cool water; let stand 8 hours or overnight. Drain and rinse before using.
  2. Cook the soaked beans in a pressure cooker in 4 cups of water for 25 minutes. Use the natural release method to release pressure. Do not drain.
  3. Bring a separate pot of salted water to a boil. Add the kale and simmer until kale is bright green and tender, about 2 minutes. Drain in a strainer, and cool under cold running water. Set aside.
  4. Heat olive oil over medium heat in the soup pot. Brown the linguica slices on each side, about 5 minutes. Remove from the pot with a slotted spoon and set aside. Add shallots to pot and cook until soft, about 3 minutes. Pour in a splash of chicken broth and scrape up any browned bits of sausage.
  5. Return the sausage to the pot along with the beans and their cooking liquid. Stir in the chicken broth. Bring soup to a boil, reduce heat to low, and simmer uncovered for 15 minutes. Add the kale and cook about 4 minutes longer. Season with salt, pepper, and hot sauce to taste.
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Reviews More Reviews

Most Helpful Positive Review
Mar 09, 2010

I loved this recipe. It was quite easy to make and was very tasty. I don't own a pressure cooker but used the package directions for the white beans and it turned out perfect. Thanks!!

Most Helpful Critical Review
Jan 20, 2011

I am generously giving this recipe 3 stars. I had to sub kielbasa, but I can't imagine the recommended sausage could really boost the flavor so significantly improve the flavor of this soup to the 5 stars that the others have suggested. After prepping the soup as the recipe stated I realized I couldn't serve it to my family "as is" (BLAND. BORING), so I scrambled to make adjustments last minute. Here's the 5 star revised version: I added a bay leaf and a 3 inch piece of the rind from some parmigiano-reggiano cheese (I saw this in another recipe -- it's awesome!) to the simmering soup. I also added 1/2 tsp. white pepper, 2 tsp. salt, and a couple good shakes of garlic powder. (In the future I would use fresh garlic sauteed with the shallots.) I don't see why in the original recipe the kale was blanched before the rest and feel like many of the beneficial nutrients were washed right down the drain. It seems to simply be a time-wasting extra step. If I make this again I will likely cook the kale right in the soup pot...not worrying about the green color that might result. I simmered the soup with these additions for about 45 minutes which allowed the soup to thicken up perfectly. Finally, to each serving I gave the option of a splash of cream...which I would HIGHLY recommend. There's the 5 stars I was hoping for. :)

Nov 04, 2010

Sooooooo yummy! Linguica is hard to come by in the South, so I used turkey kielbasa instead (Trader J's). I used canned beans (with liquid) and added more chicken broth (3 cans).

Sep 07, 2010

I was looking for a recipe to use up my kale, and this one was perfect. I used a mixed bag of beans and followed its package cooking directions (bring to a boil and simmer beans with the meat for 2hours and 30 mins) because I do not have a pressure cooker. Used a regular med onion, 1/2 pound smoked sausage and half of a bunch of Kale, and left out the hot sauce. This dish was amazing with very earthy flavors even my 6 year old loved it (when given goldfish crackers to eat with it :P).

Oct 18, 2010

Amazingly easy and delicious! My husband and I love this recipe, and have made it more than once... Tonight, however, my husband suggested that we try slicing/ dicing some radish into it. Before letting the soup simmer the final 20 minutes (15, then 4 with kale), we tossed in radishes cut into assorted sizes. The thinner slices became softer and translucent, while the diced chunks remained crispy. It added a wonderful flavor and texture variation to an already-wonderful soup.

Jan 18, 2011

Instead of linguica, I used chourico (spicy Portuguese sausage) which gives the soup the added kick and enhances the flavor without adding hot sauce. You will need to remove the casing before slicing the chourico.

Oct 17, 2012

This was outstanding! A truly Portuguese dish. I added one sliced zucchini and a can of diced roasted garlic tomatoes, also used one can of black beans and one can of Cannellini beans instead. I will try to make this every week. Thanks for sharing this great recipe!The kale really does the trick.

Nov 03, 2010

Simple and great recipe! I didn't have time to soak beans so I used a can of white bean and poured the liquid from the can into the soup. This is a keeper.


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  • Calories
  • 373 kcal
  • 19%
  • Carbohydrates
  • 20.3 g
  • 7%
  • Cholesterol
  • 50 mg
  • 17%
  • Fat
  • 23.8 g
  • 37%
  • Fiber
  • 6.5 g
  • 26%
  • Protein
  • 19.2 g
  • 38%
  • Sodium
  • 775 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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