I know, we've all seen a hundred versions of this Sausage Kale and Bean Soup floating around on the internet. What makes this one better? Well, this version is super easy. It's a dump everything in a pot and cook kind of recipe.
Sausage Kale and Bean Soup
It's made from things left over from other things, such as the sausage and kale left over when I made sausage and kale, because that's what happens when you are a sleever. You pretty much can't finish anything.
LOOKING FOR MORE DELICIOUS SOUP RECIPES? CHECK OUT MY LOW CARB CHICKEN KALE SOUP!
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Servings: 4
Calories: 235kcal
Click on highlighted ingredients or Equipment to see exactly what I use to make this recipe
Ingredients
- 4 cups chopped kale
- 8 ounce sausage sliced
- ½ cup cannellini beans, (white kidney beans)
- 2 teaspoons Garlic
- 1 cup mirepoix , or you can chop a mix of celery, onions and carrots
- Pepper to taste
- 1 cup Water
- Parmesan Cheese
Instructions
For the Instant Pot
- Throw everything in together and cook for 8 minutes
For the crockpot
- Throw everything in together and cook for 4 hours on low (do you see a theme here?)
For the stovetop
- Throw everything in together and cook until all the veggies are soft, about 30 minutes
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Nutrition
Calories: 235kcal | Carbohydrates: 15.7g | Protein: 9.4g | Fat: 15.3g | Fiber: 3g
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This was so easy and absolutely delicious! I highly recommend!
Are the beans dry before cooking? Or cooked already?
They’re dry actually.