Italian Kale and White Bean Soup - a hearty & seasonal homemade soup recipe that’s ready in under an hour and is perfect for meal prep. A delicious early fall soup recipe.
Cook: Heat large pot or dutch oven over medium heat, add oil. Once oil is warm, add garlic, onions, celery and carrots and cook for about 10 minutes or until onions are translucent. Remove sausage casings, add to pot and break into small pieces, sauté about 5 minutes.
Boil: Add stock and water, bring to a boil.
Simmer: Add beans, bay leaf, parsley, rosemary, salt, fennel, red pepper flakes and pepper. Let simmer about 10 minutes. Add tomatoes and kale, remove from heat.
Eat up: Remove bay leaf before serving with a slice of bakery fresh bread. Enjoy!
Notes
PREP AHEAD: Prep the veggies in advance to streamline the cooking process. This is a great make-ahead soup recipe as it’s easily stored to enjoy later. LEFTOVERS/STORAGE: Store in an airtight glass container in the fridge for 3-5 days or the freezer for up to 3 months. Thaw and reheat on the stove. MAKE IT VEGAN: Omit sausage or use vegan sausage.NUTRITION NOTES: This soup recipe is high in protein, vitamin A, vitamin K, and it’s a good source of fiber. SERVING SUGGESTIONS: Enjoy on it’s own or with a slice of bakery fresh bread.