Kale, Potato, White Bean & Sausage Soup

Kale, Potato, White Bean & Sausage Soup
I find that when it's cold outside, there's nothing more comforting than a steaming bowl of soup. I love making soups and stews in the winter - they can be easily made ahead, perfect for a cold and busy time of year! Nutrition trends come and go, but kale seems to be hanging on, and for good reason - it's rich in nutrients, giving this soup a good dose of vitamins C and K, folate, potassium and magnesium. The beans are nothing to snort at either, as they provide fibre, protein, iron and some other nutrients. If sodium is a concern, swap out cooked chicken breast for the sausage and/or use no-salt-added broth or water instead of chicken broth.
Recipe type: Soup
Makes: 10 cups
  • 1 cup (about 200 g) dried white beans or navy beans, or 1 × 19 oz can, drained and rinsed
  • 1 tbsp (15 mL) canola or olive oil
  • 12 oz (340 g) sausage, cut into ½″ slices
  • 3 cloves garlic, chopped
  • 1 onion, chopped
  • 2 medium red potatoes (about 1½ lb/680 g), cut into ½″ cubes
  • 8½ cups low-sodium chicken broth, and/or water
  • 1 bunch (about 8 oz/227 g) kale, stems removed, ripped into ½″ pieces
  1. If using dried beans, pick through for any rocks, then rinse before soaking overnight in water that covers the beans by 2-3 inches. Drain and rinse. Boil enough water to cover the beans (about 3 cups) in a medium saucepan. Add beans and lower the heat to a simmer until the beans are tender, but still hold their shape (about 45 minutes). Drain and set aside.
  2. In a large pot, heat oil over medium heat then add sausages. Cook, stirring, until browned. Remove from pan using a slotted spoon – do not drain excess liquid.
  3. Add garlic and onion to pot. Cook until onion begins to soften. Add potatoes and chicken broth/water and cook until the potatoes are soft.
  4. Stir in beans and kale (you may need to add more broth/water), and continue simmering until kale turns bright green and begins to wilt. Season to taste and serve.


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