White Bean Soup with Andouille and Kale

This recipe was part of our continuing pledge to make more soup. Hubs loves beans, so he was drawn to this particular one. I had not eaten much kale in my life. I knew that this particular leafy green is one of the most nutrient-dense vegetables, and was eager to try it. Because of all the pork, I made sure to skim the fat off the top once the leftovers had cooled in the fridge. There was a considerable amount. This made the soup a little more healthy.

One batch makes a ton, so we froze half for later. If you decide to do this, then cool and freeze the soup without the kale. It can be added once the soup is reheated. This is also a soup that takes a while to cook, so plan ahead. It would come together quicker if you wanted to use canned beans. Just drain and rinse two 15-oz cans of beans, skip the soaking, and the first 1 hour simmer. Throw the beans, bacon, sausage, thyme, red pepper flakes, and stock into the pot with the vegetables, and bring to a boil over medium-high heat. Lower heat and simmer for 30 minutes, and continue following the recipe.

White Bean Soup with Andouille and Kale
Adapted from Sunday Soups
By Betty Rosbottom

1 lb dried great Northern beans
3 Tbs olive oil
1 large onion, chopped
3 carrots, peeled and diced
4 stalks celery, diced
5 large cloves garlic, minced
4 slices bacon
1 Tbs dried thyme
Dash of red pepper flakes, optional
Salt and pepper
10 c chicken stock
8 oz Andouille sausage, chopped
2 large handfuls fresh kale, stems removed
¾ c grated Parmesan cheese


Rinse and sort through the beans to remove any pebbles. Put beans in a large pot. Cover with 8 c of boiling water. Soak beans for 1 hour. Drain and rinse beans.

Meanwhile, heat olive oil in a large stock pot over medium heat. Add onion, carrot, celery, and garlic Cook until vegetables are softened, stirring occasionally. Remove from heat and set aside.

Transfer rinsed beans to the pot with the vegetables and add bacon. Add thyme, red pepper flakes, salt and pepper, and chicken stock. Bring soup to a simmer over medium-high heat. Turn heat to low and cook, covered, for 1 hour. Add the sausage and cook another 30 minutes. Remove bacon from the soup and discard.

Adjust seasoning of the soup with salt and pepper if needed. Add the kale and let cook until wilted, about 3 minutes. If soup is too thick, thin with a little water or extra stock. Serve soup with a sprinkle of Parmesan cheese.