- 2 tablespoons olive oil
- 1 pound mild breakfast sausage
- 1 medium onion, finely chopped
- 2 large carrots, finely diced
- 1 large potato, finely diced
- 3 cloves garlic, minced
- 1 bay leaves
- 1 teaspoon dried thyme
- 2 (15 ounce) cans white cannelini beans, drained and rinsed
- 1 bunch kale, stems removed and roughly chopped (spinach can be used in place of kale)
- 64 oz. good quality low-sodium chicken stock
- Salt and pepper, to taste
- Gruyere and Asiago Cheese, shredded (optional)
- In a large pot, heat 2 tablespoons olive oil over medium heat. Add sausage and brown, stirring occasionally to break into smaller pieces, approximately 10 minutes.
- Add onion, carrots, potato, and bay leaf. Season generously with kosher salt and cook until vegetables begin to soften, stirring occasionally, approximately 10 minutes. Add garlic, thyme, and beans, and cook for another 2-3 minutes. Add kale, and cook until it becomes slightly wilted. Add chicken stock, season with salt and pepper, and cover with lid.
- Bring soup to a boil, then reduce heat and keep at a simmer for about 45 minutes, although a bit longer is completely fine. The soup will thicken as the potatoes begin to release their starch into the soup.
- Garnish with shredded cheese if you’d like.
- This soup tastes best the second day! If time allows, cool soup completely, and refrigerate it for the following day. Reheat before serving.
This soup is gluten free!