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Per serving
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- 1
Brown the sausage and aromatics
In a large pot or Dutch oven over medium heat, cook and stir the sausage with the finely chopped onion until the meat is no longer pink, 6 to 7 minutes. Add the sliced garlic and cook 1 minute longer. Drain off any excess fat.
- 2
Build the pot
Stir in the chicken broth, the rinsed and drained beans, the undrained diced tomatoes, barley, sliced carrot, sliced celery, minced sage, and rosemary. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes.
- 3
Add the kale and finish
Stir in the chopped kale and return the soup to a boil. Reduce the heat, cover, and simmer 25 to 30 minutes, until the barley and vegetables are tender. Season with salt and pepper to taste.
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Big-Batch White Bean and Sausage Soup with Kale
Created by: SundayPrepCo
Ingredients
- 1 lb bulk Italian sausage
- 1 onion
- 3 garlic
- 58 oz reduced-sodium chicken broth
- 30 oz cannellini beans
- 14 1/2 oz diced tomatoes
- 1 cup pearl barley
- 1 carrot
- 1 celery
- 1 tsp fresh sage
- 1/2 tsp fresh rosemary
- 6 cup kale
- salt and pepper
Instructions
- Brown the sausage and aromaticsIn a large pot or Dutch oven over medium heat, cook and stir the sausage with the finely chopped onion until the meat is no longer pink, 6 to 7 minutes. Add the sliced garlic and cook 1 minute longer. Drain off any excess fat.
- Build the potStir in the chicken broth, the rinsed and drained beans, the undrained diced tomatoes, barley, sliced carrot, sliced celery, minced sage, and rosemary. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes.
- Add the kale and finishStir in the chopped kale and return the soup to a boil. Reduce the heat, cover, and simmer 25 to 30 minutes, until the barley and vegetables are tender. Season with salt and pepper to taste.