Creamy Cannellini Bean and Kale Soup Recipe for Cozy Nights

This easy cannellini bean and kale soup features a coconut milk–based broth with Italian sausage, cannellini beans, thinly sliced red potatoes, and a few handfuls of kale. The sausage and red pepper flakes give it a pleasant kick, while the potatoes and beans add comforting heartiness.

A warm, satisfying soup is hard to beat when the weather cools. Soup is an effortless one-pot meal and a convenient way to get more vegetables into your diet while enjoying something cozy. Adding sausage boosts flavor; this technique works well in other favorites like lentil soup or an Italian sausage stew. Serve with crusty bread and dinner is complete.

Ingredients

• Italian sausage: Pork or chicken sausage, sliced into bite-sized pieces.
• Coconut milk: Full-fat or light works.
• Chicken broth: Low-sodium is recommended so you can control salt.
• Almond milk: Keeps the soup lighter; whole milk will yield a richer texture.
• Yellow onion: Diced; a sweet onion works if you prefer.
• Cannellini beans: Canned beans speed up the recipe.
• Red potatoes: Thinly sliced; no need to peel.
• Red pepper flakes: Adds a piquant contrast to the creamy broth.
• Kosher salt: About a teaspoon, adjust to taste.
• Corn starch: Optional—used here to thicken the soup.
• Kale: A couple of handfuls, chopped; adds texture and nutrients.

Instructions

This cannellini bean and kale soup is straightforward to prepare. After chopping the sausage and onion and slicing the potatoes, you’ll mostly be sautéing and simmering.

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the sausage and diced onion and cook until the sausage is browned on all sides, about 3–5 minutes.
2. Stir in the coconut milk, chicken broth, most of the almond milk (reserve a small amount for the slurry), cannellini beans, sliced potatoes, red pepper flakes, and salt. Bring to a gentle boil, reduce heat to a simmer, and cook 15–20 minutes until the potatoes are tender.
3. Make a slurry: combine the cornstarch with the reserved almond milk in a small jar or container with a lid. Shake vigorously until smooth, then whisk the slurry into the simmering soup. Cook a few more minutes, stirring, until the soup thickens to your liking.
4. Stir the chopped kale into the pot just until wilted. Remove from heat and serve hot.

Variations

• Swap the sausage: Mild or hot Italian sausage both work; chicken or turkey sausage keeps the dish lighter. Smoked sausage adds deeper flavor.
• Try different greens: Kale holds up best, but baby spinach, Swiss chard, or chopped collards are good alternatives. Spinach wilts quickly; chard adds more texture.
• Use another bean: Great Northern beans closely match cannellini; chickpeas or butter beans also work.
• Adjust creaminess: Use whole milk for a richer soup or all almond milk to keep it light.
• Add vegetables: Carrots, celery, or zucchini blend well. Sun-dried tomatoes or roasted red peppers add brightness.
• Add cheese: Simmering a Parmesan rind in the broth imparts savory depth.
• Increase heat: Add more red pepper flakes, use hot Italian sausage, or swirl in Calabrian chili paste.
• Make it vegetarian: Use plant-based Italian sausage or sautéed mushrooms and substitute vegetable broth.
• Make it heartier: Stir in cooked barley, farro, or small pasta like ditalini or orzo. Extra potatoes will also thicken the soup as they break down.

Storage & Make-Ahead

• Refrigerator: Store leftovers in an airtight container for 3–4 days. Flavors will deepen and the kale will soften.
• Freezer: For best texture, freeze this soup without the dairy. Prepare the base through the simmer step but omit the coconut and almond milk; freeze in portions. When ready to serve, reheat the base, then add the milks and the cornstarch slurry to finish.
• Reheating: Warm gently on the stovetop over medium heat, stirring occasionally. If the soup thickens too much after chilling, thin with a splash of chicken broth or milk.
• Make-ahead: Cook the soup up to the point before adding the kale, then cool and refrigerate. Reheat until hot and stir in the kale just before serving.

Frequently Asked Questions

Related Recipes

Looking for more hearty soups? Try loaded potato soup, a thick beanless chili, wild mushroom brie soup, or a quick seafood chowder for other comforting options.

Cannellini Bean and Kale Soup

Yield:
8 servings

Prep Time:
10 minutes

Cook Time:
30 minutes

Total Time:
40 minutes

This hearty soup combines a coconut milk–based broth with Italian sausage, cannellini beans, red potatoes, and kale for a comforting weeknight meal.

Ingredients

• 1 tablespoon olive oil
• 2 cups Italian sausage, sliced and 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

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sausage and onion, and cook until the sausage is browned on all sides, about 4 minutes.
2. Add the coconut milk, 4 cups almond milk, chicken broth, beans, potatoes, red pepper flakes, and salt. Bring to a low boil, then reduce to a simmer and cook 15–20 minutes until potatoes are tender.
3. In a small container, combine the cornstarch with the remaining ¼ cup almond milk and shake until smooth. Stir the slurry into the soup and cook a few minutes until it thickens.
4. Stir in the chopped kale, remove from heat, and serve.

Nutrition Information:

Yield: 8
Serving Size: 1

Amount Per Serving:
Calories: 966Total Fat: 61gSaturated Fat: 14gUnsaturated Fat: 46gCholesterol: 161mgSodium: 1172mgCarbohydrates: 44gFiber: 9gSugar: 6gProtein: 60g

This data was provided and calculated by Nutritionix.