10/23/2026
A pot of soup on the stove, warm bread on the table, and everyone coming back for seconds. This is what we love about fall cooking.
This week’s From Our Kitchen recipe is Sausage, White Bean & Kale Soup. Tear off a piece of sourdough, pull up a chair, and dinner is served!
Sharing recipes is one of our favorite ways to bring a little of The Joyful Gourmet home with you. Save this one for your next soup night!
SAUSAGE, WHITE BEAN & KALE SOUP
Serves 6
INGREDIENTS
• 1 tablespoon olive oil
• 1 pound mild or hot Italian sausage, casings removed
• 1 medium yellow onion, diced
• 2 carrots, diced
• 2 celery ribs, diced
• 3 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 6 cups chicken broth
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 1 bay leaf
• 1 bunch kale, stems removed and leaves chopped
• ¼ cup half-and-half, optional
• Salt and black pepper, to taste
• Grated Parmesan and sourdough, for serving
DIRECTIONS
1. Heat olive oil in a large soup pot over medium heat. Add sausage and cook, breaking it into small pieces, until browned.
2. Add onion, carrots, and celery. Cook 5–7 minutes, until softened. Stir in garlic, tomato paste, and thyme; cook 1 minute.
3. Add broth, beans, and bay leaf. For a slightly thicker soup, mash ½ cup of the beans before adding. Bring to a boil, reduce heat, and simmer 15 minutes.
4. Stir in kale and simmer 5–8 minutes, until tender. Stir in half-and-half, if using, and warm gently. Season with salt and pepper. Remove bay leaf.
5. Serve with grated Parmesan and warm sourdough for dipping.
Who would you share a pot with? Tag them in the comments!
