White bean, kale & sausage soup

Well, it’s week 4 of this darn cold, respiratory infection, bronchitis, whatever it is you want to call it and I just want to be able to breathe without coughing up a lung (sorry for the imagery). One of the benefits of having so many friends who are nurses is that when you are sick, they constantly want to diagnose you… to no avail, they and my doctors are at a slight stump as to why none of the medications or inhalers have been able to cure this insufferable cough.

To try and feel a bit better, I decided to make some soup for lunch this week. This was a favorite of Steve’s last winter so I decided to cook a big batch. It’s super healthy and filling, which is key when attempting to feed Steve!

Enjoy 🙂



  • 1 Tbsp olive oil
  • 12 oz turkey Kielbasa, sliced into 1/4-inch thick slices
  • 2 cups chopped carrots (about 5)
  • 1 medium diced yellow onion
  • 6 stalks celery, chopped
  • 6 cloves garlic, minced
  • 4 (14.5 oz cans) low-sodium chicken broth/stock
  • 1 cup water
  • 1 Tbsp dried parsley
  • 1/2 tsp dried oregano
  • Salt and freshly ground black pepper, to taste
  • 8 oz kale, chopped (a bundle)
  • 2 (14.5 oz) cans cannellini beans, drained


  • Heat olive oil in a large stock pot over medium heat
  • Add sausage and cook until slightly browned, stirring occasionally, for about 5 minutes
  • Remove sausage from pan – set aside
  • Add carrots, onion, and celery to pot and sautĂ© 4 minutes
  • Add garlic and sautĂ© 1 minute
  • Stir in chicken broth, water, parsley, oregano and season with salt and pepper to taste. Bring to a boil over medium-high heat, and allow to gently boil 10 minutes
  • Add kale and allow to boil 10 additional minutes or until kale and veggies are tender
  • Stir in cooked sausage and cannellini beans

Hopefully this gets me on the mend and you too are able to enjoy!


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