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Kale Soup

Kale Soup

This hearty kale soup combines the smokiness of sausage with wholesome beans and tender potatoes, perfect for a cozy evening meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup
Cuisine American
Servings 6 servings
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Ingredients
  

  • 2 ropes smoked beef sausage or kielbasa sliced into rounds
  • 40 ounces chicken broth
  • 1 can (15.5 oz) Cannellini beans rinsed and drained
  • 1 can (16 oz) low-sodium red kidney beans rinsed and drained
  • 3/4 pound baby or red potatoes chopped into bite-sized pieces
  • 3 large kale leaves washed and torn into small pieces
  • 2 tablespoons red wine vinegar optional
  • Freshly ground pepper to taste, optional

Instructions
 

  • In a large soup pot over medium heat, cook the sliced sausage until nicely browned, stirring occasionally for about 8 to 10 minutes.
  • Remove the sausage from the pot, ensuring to keep the rendered fat in the pot.
  • Add the chicken broth, red kidney beans, Cannellini beans, and chopped potatoes to the pot. Stir well, cover, and let simmer for 15 minutes.
  • To prepare the kale, gently massage the leaves for a couple of minutes to tenderize them.
  • Incorporate the softened kale into the pot, mix it thoroughly, lower the heat to medium-low, and cook for an additional 10 minutes.
  • Reintroduce the browned sausage to the soup, add red wine vinegar, and season with pepper if desired. Warm the mixture for a few more minutes.
  • Serve the soup hot and savor the comforting flavors.