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Skillet 30-Minute Kale, White Bean and Sausage Soup Recipe

Skillet 30-Minute Kale, White Bean and Sausage Soup Recipe
  • Meal


  • Cusine


2 tablespoons olive oil

½ cup chopped shallots

1 jalapeno, seeded and finely hopped

1 sprig fresh thyme

2 medium cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

½ pound chicken, turkey, or pork Italian sausage, removed from the casing

2 cups homemade or store-bought low sodium chicken broth

½ bunch kale, stems removed and leaves cut into ribbons

1 can white beans, drained and rinsed

1 tablespoon freshly squeezed juice from 1 lime or lemon

Fresh picked parsley leaves, for garnish


Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add the shallots, jalapeno (if using), and a pinch of salt and cook, stirring frequently, until softened, 2 to 3 minutes. Add the thyme, garlic, and dried herbs and cook, stirring constantly, until fragrant, about 30 seconds. Add the sausage, breaking it up with a wooden spoon until it loses its pink color, about 4 minutes. Add the broth, kale, and beans and raise the heat to bring to a simmer. Fold in the kale until it starts to wilt. Using a potato masher, smash some of the beans to thicken the broth. Cover and allow to cook until thickened, 6 to 8 minutes longer. Remove the thyme stems and discard. Stir in the lime or lemon juice, season to taste with salt and pepper, ladle into bowls, sprinkle with parsley, and serve.