Mediterranean Kale & White Bean Soup with Sausage

Mediterranean Kale & White Bean Soup with Sausage
Photo by Paul Johnson


  • 1 lb. kale, rinsed, stems removed, leaves torn into bite-size pieces (8 cups firmly packed)
  • ½ tsp. finely grated lemon zest (optional)
  • 1 rib celery, cut into small dice
  • Kosher salt and freshly ground black pepper
  • 6 cups lower-salt chicken broth
  • 1/8 tsp. crushed red pepper flakes
  • 1 Tbs. fresh lemon juice
  • + 6 more ingredients
    • 5 large cloves garlic, minced (about 2 Tbs.)
    • 1 lb. 3 oz. can cannellini or white kidney beans, rinsed and drained, or 2 cups cooked dried beans
    • 1 medium carrot, cut into small dice
    • 2 Tbs. olive oil
    • One-half small yellow onion, cut into small dice
    • ½ lb. sweet Italian sausage (about 3 links)

Remove the sausage from its casing and tear it by hand into bite-size pieces. Heat 1 Tbs. of the olive oil in a 4- or 5-quart heavy pot or Dutch oven over medium heat. Add the sausage and cook, stirring occasionally, until lightly browned, about 5 minutes. With a slotted spoon, transfer the sausa...

View full recipe at Fine Cooking


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