Ingredients
Scale
For the Soup:
1 (14 oz) package beef smoked sausage, sliced into bite-size rounds
1 large onion, diced
1 teaspoon Italian seasoning
1–2 pinches black pepper
1/2 teaspoon ground white pepper
4 cloves garlic, pressed or minced
3 small russet potatoes, peeled and diced
6 cups chicken stock or broth
2 (15 oz) cans navy beans, drained and rinsed
2 cups kale, roughly chopped
1 tablespoon fresh parsley, chopped
1/2 teaspoon lemon juice
Instructions
- Heat a large soup pot over medium heat. Add the sliced beef sausage and cook for 4–5 minutes until lightly browned.
- Add the diced onion and cook until softened, about 4 minutes.
- Stir in the garlic, Italian seasoning, black pepper, and white pepper. Cook for 1 minute until fragrant.
- Add the diced potatoes and pour in the chicken broth. Bring to a boil.
- Reduce heat and simmer for 12–15 minutes, or until the potatoes are tender.
- Stir in the navy beans and kale. Simmer for another 5 minutes until the kale softens.
- Add the parsley and a small squeeze of lemon juice to brighten the flavors.
- Taste and adjust seasoning if needed.
- Serve hot with crusty bread if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: American
Nutrition
- Calories: 420 kcal per serving