This recipe appears in:Skillet Suppers: Quick Kale, White Bean and Sausage Soup
Drizzle good-quality extra-virgin olive oil before serving to add more flavor to the dish and please serve with crusty bread to sop up the juices -- it's the best part.
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- 2 tablespoons olive oil
- ½ cup chopped shallots (about 1 large shallot)
- 1 jalapeno, seeded and finely hopped (about 2 tablespoons) or 1 teaspoons dried red chile flakes (optional)
- 1 sprig fresh thyme
- 2 medium cloves garlic, minced (about 2 teaspoons)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ pound chicken, turkey, or pork Italian sausage, removed from the casing
- 2 cups homemade or store-bought low sodium chicken broth
- ½ bunch kale, stems removed and leaves cut into ribbons (about 4 cups)
- 1 (15-oz) can white beans, drained and rinsed
- 1 tablespoon freshly squeezed juice from 1 lime or lemon
- Fresh picked parsley leaves, for garnish
Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add the shallots, jalapeno (if using), and a pinch of salt and cook, stirring frequently, until softened, 2 to 3 minutes. Add the thyme, garlic, and dried herbs and cook, stirring constantly, until fragrant, about 30 seconds. Add the sausage, breaking it up with a wooden spoon until it loses its pink color, about 4 minutes.
Add the broth, kale, and beans and raise the heat to bring to a simmer. Fold in the kale until it starts to wilt. Using a potato masher, smash some of the beans to thicken the broth. Cover and allow to cook until thickened, 6 to 8 minutes longer. Remove the thyme stems and discard. Stir in the lime or lemon juice, season to taste with salt and pepper, ladle into bowls, sprinkle with parsley, and serve.