This easy cannellini bean and kale soup has a coconut milk-based broth with Italian sausage, cannellini beans, thinly sliced red potatoes, and a few handfuls of kale. It has a nice kick from the sausage and red pepper flakes, and a heartiness from the potatoes and beans.
There's nothing quite like a good, hearty soup when the weather turns colder. Soup is the original one-pot meal and they're a great way to get some veggies in while still enjoying something warm and comforting. We love adding sausage to our soups, like our lentil soup and Italian sausage stew. All you need is a crusty bread and dinner is done!
Ingredients
- Italian sausage: You can use either pork or chicken sausage which is cut into small, bite-sized pieces.
- Coconut milk: Either full-fat or light will work
- Chicken broth: We like to use low-sodium in our recipes, which makes it easier to control the amount of salt.
- Almond milk: Almond milk keeps it lighter but whole milk will make the soup a bit more rich.
- Yellow onion: You can also use a sweet onion if you prefer.
- Cannellini beans: We use canned beans to make quick work of this easy soup.
- Red potatoes: No need to peel these, just give them a quick slice.
- Red pepper flakes: These add a little kick which is a great contrast to the soup's creaminess.
- Kosher salt: We add about a teaspoon but this can be adjusted to suit your taste.
- Corn starch: We prefer a thicker soup, but this can be omitted if you prefer.
- Kale: A few handfuls of kale adds a lot of body and texture, plus it's good for you!
Instructions
This cannellini bean and kale soup couldn't be simpler to make! Once your sausage and onions are chopped and the potatoes are sliced, it's really just a bit of sautéing and simmering.
- First you'll just heat a little olive oil in a large pot or dutch oven over medium heat. Then add the sausage and onions and cook until the sausage is browned on all sides, which takes just a few minutes.
- Next, add the coconut milk, chicken broth, most of the almond milk, beans, potatoes, red pepper flakes and salt. Bring it just to a low boil, reduce it to a simmer, then cook it for around 15-20 minutes just until the potatoes are soft.
- Make a small slurry: In a small container with a lid, add the cornstarch and the remaining almond milk. Close the lid and shake it vigorously until it's well combined. Add it to the soup and cook for a few more minutes, stirring it frequently, until the soup thickens.
- All that's left is to stir the kale in and serve!
Variations
- Change the sausage: Mild or hot Italian sausage both work well in this cannellini bean and kale soup, and chicken or turkey sausage keeps things lighter. Smoked sausage is another option if you want deeper flavor.
- Use different greens: Kale holds up best, but baby spinach, Swiss chard, or even chopped collards are great substitutes. Spinach will wilt fast, while chard brings a little more texture.
- Try another bean: Great Northern beans are the closest match to cannellini. Chickpeas and butter beans are also good choices.
- Adjust the creaminess: Using all whole milk will make the soup much richer, and using all almond milk keeps it very light.
- Add more vegetables: Carrots, celery, or zucchini would all work well. You couls also try adding some sun-dried tomatoes or roasted red peppers.
- Add a little cheese: A Parmesan rind simmered in the broth would be delicious!
- Add more spice: Add extra red pepper flakes or swirl in a spoonful of Calabrian chili paste. Hot Italian sausage is another easy way to add more kick.
- Make it vegetarian: Swap in plant-based Italian sausage or substitute it entirely with sautéed mushrooms, and use vegetable broth.
- Make it heartier: Stir in cooked barley, farro, or a handful of small pasta (like ditalini or orzo). Extra potatoes will also thicken the soup naturally as they soften.
Storage & Make-Ahead
- Refrigerator: Store leftover cannellini bean and kale soup in an airtight container for 3-4 days. The flavors deepen as it sits, and the kale softens a bit more.
- Freezer: Creamy soups can be frozen, but it's better to freeze them without the dairy for the best results. We like to freeze this soup in freezer cubes for an easy soup starter anytime. Make the recipe as directed, omitting the coconut milk and almond milk. When you're ready to make the soup, heat the soup starter until it's simmering, then add the slurry plus the milks.
- Reheating: Warm on the stovetop over medium heat, stirring it occasionally. If it thickens too much in the fridge, add a small amount of chicken broth or milk.
- Make-ahead: You can prep most of the soup in advance. Cook it up to the point where you add the kale, then cool it completely and refrigerate. Then just reheat it until it's piping hot and add the kale just before serving.
Frequently Asked Questions
Can I use a different type of bean?
Great Northern beans or butter beans are the closest substitutes, but chickpeas will also work just fine.
Is this soup dairy-free?
This cannellini bean and kale soup is dairy-free because we use almond and coconut milk instead of dairy milk.
Can I make this without sausage?
You can, although it won't be nearly as flavorful.
Will spinach work instead of kale?
Spinach is a great substitute for the kale in this recipe!
How do I thicken the soup without cornstarch?
You can add ¼ cup of flour to the sausage and onion mixture (wait until the sausage has browned to add it), then just stir it for a minute or so to remove any raw flour taste. You can also add an extra can of beans that have been pureed.
Can I make it spicy?
A little extra red pepper flakes or hot Italian sausage does the trick. Calabrian chili paste also blends in easily and adds great flavor.
Related Recipes
Looking for more hearty soup recipes? Try these:
Cannellini Bean and Kale Soup
This hearty soup has a coconut milk-based broth with Italian chicken sausage, cannellini beans, red potatoes, and red kale.
Ingredients
- 1 tablespoon olive oil
- 2 cups Italian sausage, sliced and then halved (pork or chicken)
- 1 medium yellow onion, diced
- 13.5 oz can coconut milk (regular or light)
- 4 cups low-sodium chicken broth
- 4 ¼ cups almond milk, divided (or whole milk)
- 15.5-ounce can Cannellini beans
- 4 red potatoes, thinly sliced
- 1 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- ¼ cup corn starch
- 2 cups kale, chopped
Instructions
- Heat the olive oil in a large pot or dutch oven over medium heat. Add the sausage and onions, and cook until the sausage is browned on all sides (about 4 minutes).
- Add the coconut milk, chicken broth, 4 cups of the almond milk, beans, potatoes, red pepper flakes and salt. Bring it just to a low boil, then reduce it to a simmer. Continue to cook about 15 – 20 minutes longer or until the potatoes are soft.
- In a small container with a lid, add the cornstarch and the remaining ¼ cup of almond milk. Close the lid and shake it vigorously until it's well combined. Add it to the soup and cook for a few more minutes, stirring frequently, until the soup thickens.
- Stir the chopped kale into the soup. Remove from the heat and serve.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 966Total Fat: 61gSaturated Fat: 14gUnsaturated Fat: 46gCholesterol: 161mgSodium: 1172mgCarbohydrates: 44gFiber: 9gSugar: 6gProtein: 60g
This data was provided and calculated by Nutritionix.
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