This hearty soup is a meal in a bowl! It features great northern beans, which we grow in Alberta, but you can use any other white beans you have on hand.
6cups(1.5 L) salt-free chicken or vegetable broth or stock
3cups(750 mL) cooked Great Northern Beans (see notes)
4cups(1 L) kale, ribs removed & roughly chopped
Garnish
shredded Parmesan cheese
red chili flakes
Directions
In a large stock pot over medium heat, add Italian sausage, breaking up into small pieces, cooking until no longer pink.
Add garlic and onion to the pot, cooking until onion is fragrant and softened, about 3 minutes.
Add celery and carrot to the pot and season with salt and pepper. Stir to combine. Cook for 5 minutes, stirring occasionally, until carrots are tender, but not mushy.
Add broth to the pot and allow soup to come to a boil. Reduce heat to simmer and stir in beans and kale.
Cook for another 3-5 minutes, until kale is bright green and wilted. Serve topped with parmesan and red chili flakes, and alongside crusty bread, if desired.
Notes
Click here for instructions to cook Great Northern Beans from dry.
Other white beans include cannellini, white kidney and navy beans.
You can also use canned beans! A 19 oz (540 mL) can, drained & rinsed, equals 2 cups (500 mL) cooked beans. A 14 oz (398 mL) can, drained & rinsed, equals 1 1/4 cups (300 mL) cooked beans.
6cups(1.5 L) salt-free chicken or vegetable broth or stock
3cups(750 mL) cooked Great Northern Beans (see notes)
4cups(1 L) kale, ribs removed & roughly chopped
Garnish
shredded Parmesan cheese
red chili flakes
1
In a large stock pot over medium heat, add Italian sausage, breaking up into small pieces, cooking until no longer pink.
2
Add garlic and onion to the pot, cooking until onion is fragrant and softened, about 3 minutes.
3
Add celery and carrot to the pot and season with salt and pepper. Stir to combine. Cook for 5 minutes, stirring occasionally, until carrots are tender, but not mushy.
4
Add broth to the pot and allow soup to come to a boil. Reduce heat to simmer and stir in beans and kale.
5
Cook for another 3-5 minutes, until kale is bright green and wilted. Serve topped with parmesan and red chili flakes, and alongside crusty bread, if desired.
