Skillet 30-Minute Kale, White Bean and Sausage Soup

Skillet 30-Minute Kale, White Bean and Sausage Soup
  • Yield:Serves 3 to 4
  • Active time:15 minutes
  • Total time:25 minutes
  • Rated: 4.0
This recipe appears in:
Skillet Suppers: Quick Kale, White Bean and Sausage Soup

[Photographs: Yasmin Fahr]

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.

About the Author: Yasmin Fahr is a food lover, writer, and cook. Follow her @yasminfahr for more updates on her eating adventures and discoveries, which will most likely include tomatoes. And probably feta. Happy eating!

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Ingredients

  • 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

Directions

  1. 1.

    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.

  2. 2.

    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.

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