The inspiration for this soup came from locally sourced, smoked Italian sausage links and a bunch of gorgeous purple kale. It’s not a new recipe, but one that we’ve been missing lately.  It’s a go-to soup in January and February because it’s cold out and this soup hits the spot! This is a lovely soup to have with a glass of wine, crusty artisan bread or toasted herb cheese crouton to soak up the smoky broth.  It all comes together in a matter of minutes.

Makes 6 servings


  • 2 T extra virgin olive oil, plus additional for finishing soup
  • 1 lb smoked Italian sausage (or andouille), sliced into 1/4 inch pieces
  • 1 C onions, chopped
  • 1/2 C shallots, chopped
  • 1 C organic leeks, white parts only, chopped
  • 1 C organic carrots, chopped
  • 1 C organic celery, chopped
  • 3 T fresh garlic, minced
  • 1 T dry thyme
  • 1 T dry marjoram
  • 1 tsp dry dill
  • 1 spring fresh organic rosemary (optional)
  • 2 C purple or green kale, ribs removed, chopped (about one big bunch)
  • 1 C water
  • 1 Qrt organic chicken broth, homemade or store bought
  • 2 cans organic cannellini beans, rinsed and drained
  • 1 tsp each lemon juice and lemon zest
  • 1 tsp each salt and cracked black pepper
  • 1/4 C organic Italian parsley, chopped
  • Parmesan cheese (optional)

In a large stock pot, on medium heat add 1 tablespoon olive oil and sliced sausage.  Cook for a few minutes until browned.  Remove from pan.  In the same pan, add in second tablespoon of olive oil along with onions, shallots, leeks, carrots and celery. Cook, stirring often, for about 8 minutes until aromatics and vegetables are slightly softened. Add in garlic, thyme, marjoram, dill, rosemary and chopped kale. Saute for 3-4 minutes, adding small splashes of water to keep everything safely cooking in the pan. Add in remaining water and chicken broth, cannellini beans, lemon juice and zest and sliced sausage. Bring heat up to medium-high, cover and simmer for 8-10 minutes. Ladel soup into big bowls, finish with parsley, a drizzle of olive oil, and shredded parmesan. Serve with a glass of your favorite wine and a good artisan bread.