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Sausage, Kale & White Bean Soup

This soup was inspired by 'ribollita', a classic Italian soup made with white beans and vegetables. Enjoy this one-pot soup this spring with a slice of your favourite local bread.
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Soup
Cuisine Italian, West Coast
Servings 4


  • 5 mild-Italian Pork and Beef sausages from The Chop Shop at the Rootcellar
  • 2 tablespoons olive oil
  • 3/4 cup yellow onion finely chopped
  • ½ teaspoon salt
  • 1 teaspoon ground black pepper
  • 4 cloves garlic finely chopped
  • ½ teaspoon dried red chili flakes optional
  • 1 cup white wine we used Blue Grouse Quill Q White or Unsworth Vineyards Allegro
  • 1 sprig fresh rosemary finely chopped
  • 3 leaves fresh sage finely chopped
  • 6 cups low-sodium chicken stock
  • 2 cans cannellini beans drained and rinsed
  • 4 cups green kale leaves removed from stem and roughly chopped
  • Bread for dipping (such as Portofino Bakery’s Roasted Garlic & Cracked Pepper loaf)


  • Remove the sausage from the casing. Divide the meat from each sausage meat into four portions and roll into small meatballs. In the end, you should have 20 tiny meatballs.
  • Heat a large pot over medium-high heat. Once hot, add the olive oil, and fry the sausage on all sides until golden brown, about 5 minutes. Remove the sausage from the pot and set aside, but keep the oil in the pot.
  • Add the onion, salt, and pepper to the pot and cook for 3-4 minutes, or until the onion has softened and has become a light golden brown. Add the garlic and red chili flakes and cook for 30 seconds.
  • Add the white wine, rosemary, and sage to the pot. Use a wooden spoon to scrape all the brown bits off the bottom of the pot. Continue cooking over medium-high heat until the wine has reduced by half, about 5 minutes.
  • Add one can of the cannellini beans to the pot. Use a potato masher to break up the beans into a rough paste. Add the other can of beans (keep whole) and chicken broth to the pot and bring to a boil. Once the soup boils, add in the sausage balls, reduce the heat to low and let simmer for 25-30 minutes to allow the flavours to combine.
  • Stir in the kale right before serving so that it stays nice and green and does not get overcooked. Taste and adjust seasoning as needed.
  • Serve warm with a side of your favourite bread. Enjoy!
Keyword healthy soup recipe, sausage and kale soup, white bean soup