Kale & White Bean Soup

Carol White


Fresh Kale lends a taste of summer’s bounty to this lightened soup. Aromatic vegetables such as turnips, garlic, onions and bell peppers together with cannellini beans and lean chicken sausage meat balls; add great flavor and plenty of vitamins while keeping the fat in check. What a wonderful way to eat your vegetables!


★★★★★ 1 vote

15 Min
15 Min
Stove Top


Add to Grocery List

links chicken sausage (casing removed and make meatballs
ea. bell peppers - red, yellow, orange (diced)
4 clove
garlic (minced)
1 large
turnip - (diced)
32 oz. chicken broth - low sodium and fat free
1 can(s)
14.05 oz. cannellini beans (rinsed and drained)
1 bunch
fresh kale, chopped (about 1 pound) stems removed
1 medium
white onion
olive oil for sauteing
salt and pepper
chopped scallions for garnish
shredded parmesan cheese for garnish (optional)

How to Make Kale & White Bean Soup


  • 1Make the sausage meat balls – take one sausage link and twist to squeeze the sausage meat out of the casing and mold 1” meat balls with your hands. Each link should yield about 5 – 6 meat balls. Place on a plate until ready to cook.
  • 2In a medium skillet over medium heat, add one teaspoon of olive oil and add meat balls. Sear on all sides (this should take about 3 minutes.) Then remove and set aside.
  • 3In large soup pot, over medium heat add a little olive oil then add onions and garlic. Sauté until onions and garlic are tender.
  • 4Add chicken broth and 1 cup of water to sauté onions and garlic. Then bell peppers, diced turnips, cannellini beans, and kale. Season with salt and pepper to taste, then reduce heat and let simmer for about 5 - 8 minutes.
  • 5Add sausage meat balls and let simmer another 2 – 3 minutes. Serve soup – garnish with fresh chopped scallions and shredded cheese if desired.

Printable Recipe Card

About Kale & White Bean Soup

Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, Healthy

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