Kale & White Bean Soup with Sausage

This simple, delicious, freezer-friendly soup recipe was inspired by the fresh kale, carrots, and parsley I harvested a few weeks ago, and it is JAM-PACKED with flavor!  Both my kids and husband couldn’t get enough, and I know this is one I will be making all the time.

As an aside, I can’t even tell you how excited I am, after four years of unsuccessful attempts at gardening, to actually be growing things!  (You can follow our garden progress on Instagram or by following hashtag #SoukupGarden)

This soup comes together fast with just a few minutes of prep, then freezes beautifully for a hearty meal that’s ready when you are.  (You will need to presoak dried beans, but you can also use canned beans that require no additional prep.)  It is also crockpot friendly, and doesn’t even need to be thawed ahead of time, which makes it as easy as can be!  To make it as part of a freezer cooking day, just split the soup into multiple bags, then throw it right into the freezer–no cooking required!  To make it vegetarian, simply skip the sausage.

Here is what you need:

2 onions
6 cloves garlic
1 cup parsley
5-6 large carrots
6-8 cups raw kale
8-10 cups chicken broth or vegetable broth (if making vegetarian)
4 cans white beans or 1 pound dried white beans, presoaked
2 cans diced tomatoes, drained
1 1/2 tablespoons Italian seasoning
1 cup shredded or grated Parmesan cheese (optional)
1 pound smoked sausage (optional)
 

Step 1: Chop onions, and parsley, mince garlic; set aside.

Step 2: Chop carrots; set aside.

Step 3: Rinse and remove stems, then coarsely chop kale.

Step 4: Slice sausage into bite size pieces; set aside.

Step 5: In large bowl, mix together onions, parsley, carrots, garlic, kale, beans, tomatoes, Italian seasoning, Parmesan cheese, smoked sausage, and broth.

Step 6: Divide mixture into 2 gallon size freezer bags. ( be sure to label bags first)

Step 7: Thaw; to cook in saucepan, bring soup to a boil then simmer for 30-45 minutes. Alternatively, cook in crockpot on low for 6-8 hours or an high for 3-5 hours.

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Recipe: Kale & White Bean Soup

Summary: This soup can be made vegetarian friendly or extra hearty with the addition of smoked sausage!

Ingredients

2 onions
6 cloves garlic
1 cup parsley
5-6 large carrots
6-8 cups raw kale
8-10 cups chicken broth or vegetable broth
4 cans white beans or 1 pound dried white beans(pre-soaked)
2 cans diced tomatoes, drained
1 cup shredded or grated Parmesan cheese (optional)
1 1/2 tablespoons Italian seasoning
1 pound smoked sausage( optional)



Instructions

Chop onions, and parsley, mince garlic; set aside.
Chop carrots; set aside.
Slice sausage into bite size pieces; set aside.
Rinse and remove stems, then coarsely chop kale.
In large bowl, mix together onions, parsley, carrots, garlic, kale, beans, tomatoes, Italian seasoning, Parmesan cheese, smoked sausage, and broth.
Divide mixture into 2 gallon size freezer bags. ( be sure to label bags first).
Thaw; to cook in saucepan, bring soup to a boil then simmer for 30-45 minutes. Alternatively, cook in crockpot on low for 6-8 hours or an high for 3-5 hours.

Preparation time: 7-10 minutes

Cooking time: 6-8 hours on low or 3-5 hours on high

Number of servings (yield): 16

 

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