Sausage, Kale, and White Bean Soup with Rosemary-Parmesan Croutons is a great dish when you want something hearty and easy to make. You could even make this without the sausage for a vegetarian addition to lunch or dinner.
So who’s thinking about baking cookies, mailing cards, and decorating the house, and who has it all under control? I’m in the 50-50 territory. Okay. More like 25-75.
Usually, Saturday morning rolls around and all I can think about (after coffee, of course) are things that need attention: right now I’m thinking about cookies that should be baked, cards that should be mailed, and the tree that should be put up and decorated.
Whether you’re busy with getting the holiday situation under control or you’re heading out the door for the usual errands, you can always make a big batch of Sausage, Kale, and White Bean Soup with Rosemary-Parmesan Croutons when you get home!
If you don’t want to include sausage in this soup, that’s easy to fix, but don’t skip out on one of my favorite parts: the croutons. My husband makes these for almost all soup we eat, and it’s a challenge for me to keep my hands off them until soup time!
I love how the Parmesan cheese covers these croutons — so crispy and slightly salty. A great mix with the rosemary!
Soup is the perfect dish for this time of year. Consider my Roasted Carrot and Parsnip Soup with Carrot Greens Pesto. It’s so pretty, and I never knew how tasty parsnips are! Plus, you can put the tops of those carrots to good use!
My Stracchiatella Soup (Italian Egg Drop Soup) is one of the easiest soups I’ve ever made and it’s perfect for a quick dish. It’s super-comforting, too!
One of my absolute favorite soups for this time of year is Easy, Creamy Butternut Squash Soup. Mmm! It’s sweet, creamy, and easy to make. It’s a show-stopper for the table, too.
I don’t know about you, but my husband and I always have good intentions to go out for dinner on Saturday nights. But then errands and chores happen and once we’re home and on the sofa, it’s hard to peel us away when the time comes.
That’s the beauty of this soup: you probably have most of the ingredients on hand (and there aren’t that many). I always have a few cans of white beans on hand, and I’ve got to say, kale, too. You might need a stop at the grocery store for some bread and sausage, but that’s easy enough.
This hearty soup is easy to put together, it’s tasty, and filling. This recipe makes enough for six. If there are only a few of you, it’s perfect for leftovers!
Patricia Conte/Grab a Plate
Yields Serves 6
5 based on 5 review(s)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup onion, diced
- 3/4-pound Italian sausage (or your favorite sausage)
- 2 (14.5 ounce) cans white beans (cannellini beans), drained and rinsed
- 1 large bunch kale, ripped into small pieces, stems removed
- 4 cups vegetable stock
- 2 cups water
- 1 teaspoon dried rosemary
- 1/4 teaspoon crushed red pepper
- Salt and pepper to taste
- Optional: Parmesan cheese to grate on top
- 1 small loaf of Italian-style bread (use 1/4-1/2 the loaf and tear into 2-inch pieces)
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dried rosemary
- 2 tablespoons grated Parmesan cheese
- Preheat the oven to 400 degrees F.
- Add the oil, seasonings, and cheese to a bowl. Add the bread and toss with your hand to coat. Transfer the pieces of bread to a baking sheet and bake for 5-10 minutes or until it begins to turn golden. Remove and set aside.
- Cook the sausage, breaking it apart with the back of a spoon, until browned. Set aside.
- Using a large pot over medium-high heat, add the olive oil. Once hot, add the onion and cook for several minutes until it begins to soften. Add the garlic and cook for 30 seconds.
- Add the beans, kale, veggie stock, water, seasonings, and sausage to the pot and bring to a boil. Turn down the heat and simmer until the kale has softened.
- Serve in individual bowls and sprinkle with the Parmesan cheese. Serve with croutons as topping.