White Bean Soup With Sausage Kale And Spinach

Serving 10 people

50 min


  • baby spinach leaves 6 ounces baby spinach leaves
  • canned tomatoes 1 -14.5 ounce can diced tomatoes, with liquid
  • canned white beans 2 -15 ounce cans of white beans, drained and rinsed (I used a combination of Northern and Cannellini)
  • carrot ½ cup peeled, sliced carrot
  • celery ½ cup chopped celery
  • chicken stock 2 cups chicken stock
  • garlic 5 cloves garlic, minced
  • kale 6 cups torn kale leaves
  • onion 1 medium-sized onion, chopped (about 1 cup)
  • red pepper flakes ½ teaspoon red pepper flakes
  • sausage 1 pound mild Italian Sausage, crumbled
  • vermouth ½ cup vermouth (or dry white wine)
  • water 2 cups water
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How to make it

  1. In a large stockpot, over medium heat, add the sausage, onion, celery and carrots, breaking up the sausage as it browns.Continue to cook until the sausage is browned and the vegetables are softened, about 5 minutes.If you have a large amount of fat accumulated in the pot, drain it off.
  2. Add the garlic and crushed red pepper flakes and continue to cook for about 1 minute.
  3. Pour in the vermouth, scraping up any browned bits on the bottom of the pan. This is called "deglazing."Continue to cook for about 2 minutes.
  4. Add the beans, tomatoes (with their liquid), the chicken stock and water. Stir to combine.
  5. Add the torn kale leaves and the baby spinach leaves, stir to combine and cover the pot.Allow to simmer for about 30 minutes.
  6. Serve hot.