Description
Warm, hearty, and packed with nourishing ingredients, this White Bean, Kale & Sausage Soup from Chef Marc Bernard combines Doudlah Farms Organics white beans with savory Italian sausage, vibrant veggies, and fresh herbs for a cozy, flavor-rich meal perfect for chilly days—or anytime you crave comfort in a bowl.
Ingredients
- 2 tbsp olive oil
- 1 lb ground Italian sausage
- 1 small yellow onion, diced
- 2 stalks celery, diced
- 2 carrots, diced
- 3 cloves garlic, minced
- ½ pound DFO Dry white beans, rinsed, cooked
- 1 tsp salt
- 1/2 tsp pepper
- 6 cups organic chicken broth
- Juice of 1 lemon
- 2 tbsp fresh chopped rosemary
- 1/4 cup fresh chopped parsley
- 3 cups kale, de-stemmed and chopped small
- fresh parmesan for topping, because who doesn’t like cheese?
Instructions
- Soak and cook white beans to al Dante in broth or water, finish cooking with veggies
and broth for added taste at end of recipe. (I cook more than needed, freeze in
serving size bags without liquid and take out when needed for favorite recipes &
convenience.) - In a large Dutch oven or saucepan, heat oil over medium-high heat. Add sausage
and cook throughout, breaking down into small pieces. Remove the cooked
sausage with slotted spoon and set aside. - Add to Dutch oven onions, celery, and carrots in the leftover sausage oil for about 4-
5 minutes or until they begin to soften. Then add garlic and cook for another minute.
Do not burn. - Add DFO cooked Cannulah, Navy or Great Northerns beans back to the pot, along
with salt and pepper. Mix up and then add chicken broth and lemon juice. - Finish cooking beans in flavored broth & Veggies. Let slow-boil for 10 minutes over
medium heat. Turn off heat. - Add the sausage back in, with rosemary, parsley, and kale. Stir and cook for another
- 10-15 more minutes until beans & Kale are tender.
- Top with fresh grated parmesan and serve.
OPTIONAL: For creamier soup, take a few cups of cooked beans and blend in
a processor, immersion blender, or mash with a potato masher and add back to the soup.
Heat through.
Notes
Marc and Luis Bernard dreamed of owning a farm. In 2011 they purchased a home with a barn on a five-acre property in Elburn, Illinois. They didn’t have any real experience but a part of the excitement would be learning, figuring it all out. They started from scratch, carving out growing areas, planting raspberry bushes and apple trees.
Today, they’re farming more than 30 acres, raising heritage red wattle pigs, waygu cattle, Katahadin sheep, free-range chickens, and pasture eggs. Several hives produce honey. Helping the goats birth their kids has become a regular practice. They installed several hoop houses, allowing them to farm year-round. Learn more here.
