Soup Season is here! 🍲 Here’s my favorite: Kale, White Bean and Sausage Soup | November 16th 2018

As Massachusetts giddily awaits our first snowflakes ❄️, and I find myself keeping the fireplace on at ALL times… at the Quadrozzi house soup is what’s for dinner… (and lunch and shhhh… in my case what’s also for breakfast).

This particular soup is my all-time favorite because of amounts of nutrient dense kale I can get into each bowl – along with tons Vitamin A boosting beta-carotene. All the while satisfying my craving for the huge flavor that Italian pork or chicken sausage can bring.

Speaking of Italian… When my mothers husband Robert gives me his seal of approval he says “this tastes like something my grandmother would have made”… and when I hear that I know I’ve done what I set out to do in the kitchen…. I can make my family feel good, warm their bones, fill their tummies and show my love all by putting something good on their plate and in their bowls.

I make this soup in a Le Creuset…– and it serves 6-8 people.

Ingredients you will need:

5 cloves of garlic

3 bay leaves

1.5 lb of spicy Italian sausage (pork or chicken) casing removed

2 boxes of chicken stock

2 large sweet potatoes cubed

4 large carrots diced

1 16 oz bag of kale greens (add as you like)

2 15oz cans of Cannelini beans drained


Heat your pan on medium high, crumble and brown your sausage until almost fully cooked. Add minced garlic, carrots and sweet potatoes. Sauté for 8-10 minutes, add a pinch of salt and pepper.

Add chicken stock and Bay Leaves (I love Bay!), bring to a rolling boil. Reduce heat to a simmer, add canellini beans and simmer for 30 minutes.

Add kale at the end before serving, stir in and wilt before serving, I add for each new helping.

This soup is chock full of goodness !



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