Recipes and Cooking Sausage, Potato, White Bean, and Kale Soup 4.3 (8) 4 Reviews Start this potato soup recipe by caramelizing Italian sausage and it will taste like you spent much longer than 35 minutes simmering comfort food creation! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on November 27, 2018 Print Share Share Tweet Pin Email Photo: Linda Pugliese/From Healthyish by Lindsay Maitland Hunt Prep Time: 35 mins Total Time: 35 mins Servings: 6 Yield: 12 cups Jump to Nutrition Facts Ingredients 2 tablespoon olive oil 8 ounce bulk Italian sausage 2 onions, chopped (about 2 cups) 1 teaspoon dried oregano, crushed 1 teaspoon fennel seeds Kosher salt and freshly ground black pepper 2 Yukon Gold potatoes (1 lb), cut into 1-inch pieces 8 cup chicken stock from Whole Poached Chicken with Bonus Stock, or purchased chicken stock 1 bay leaf (optional) 1 15-16 ounce can cannellini beans, rinsed and drained 1 large bunch kale, stemmed and leaves torn (10 to 12 cups) 2 tablespoon red wine vinegar Grated Parmesan cheese Directions Heat oil in an 8-quart stock pot or Dutch oven over medium-high. Add sausage and break it up with a wooden spoon into bite-size pieces. Let sausage pieces cook without stirring until brown on the bottom, 2 to 3 minutes. Using tongs, flip sausage pieces over and leave them until cooked through and golden brown, 2 to 3 minutes more. Transfer sausage to a plate lined with paper towels, leaving the fat and oil behind in the pan. Cover sausage with aluminum foil to keep in any moisture; set aside. Return pot to medium and add onions, oregano, fennel seeds, 1 teaspoon salt, and 1 teaspoon pepper. Cook, stirring often, until the onions are translucent and soft, 10 to 12 minutes. Add potatoes, stock, and, if desired, bay leaf. Cover and bring to boiling over high heat, then reduce to a simmer and cook until potatoes are fork-tender, 8 to 10 minutes. Stir in beans, kale, and reserved sausage. Cook until beans are heated through. Fish out bay leaf, stir in vinegar, and season with salt and pepper. Serve with a pile of freshly grated cheese on top. Print Nutrition Facts (per serving) 457 Calories 18g Fat 50g Carbs 24g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 457 % Daily Value * Total Fat 18g 23% Saturated Fat 5g 25% Cholesterol 36mg 12% Sodium 1048mg 46% Total Carbohydrate 50g 18% Total Sugars 10g Protein 24g Vitamin C 82.1mg 411% Calcium 254mg 20% Iron 4.9mg 27% Potassium 1429mg 30% Folate, total 132.9mcg Vitamin B-12 0.3mcg Vitamin B-6 0.9mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.