Savory miso, tender white beans and browned sausage are incredible together in this hearty white bean kale sausage soup! Best paired with a thick wedge of bread for dipping.
Even though it definitely feels like spring outside we’re not shutting down soup season anytime soon! And thank goodness for that, because this miso white bean soup is an absolute gem and you need it in your dinner life.
We’re loading this soup up with all the goods including tender vegetables, lots of flavorful sausage, soft white beans, and it’s all hanging out in a rich and savory miso broth. It’s a hunk of bread’s best friend for dipping.
And soon to be your dinner savior. We’re pulling all this off in only one pot in 40 minutes, woohoooo!
It’s just one of those soups that you can feel good about eating because we’ve got so much veggie + bean goodness happening here. Go ahead and grab that second bowl!
This White Bean Soup features…
- Tender white beans and vegetables
- Flavorful browned Italian sausage
- A rich miso broth
- Minutes to make and easy to reheat
Making the White Bean Soup
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Vegetable oil
- Italian sausage
- Yellow onion
- Carrots
- Garlic
- Miso
- Chicken broth
- White beans
- Kale
Choosing Your Sausage
We recommend going with a mild ground Italian sausage for this recipe. You can use a pork-based sausage or a lighter sausage such as chicken or turkey.
If you’re not a fan of sausage, this recipe also works very well with leftover cooked chicken, turkey, or meatballs.
Tips for Perfect White Bean Soup
- Brown sausage separately – brown the sausage and set aside – this will get added back to soup at the end of cooking.
- Cut vegetables in uniform size – aim for 1/4-inch cubes for the carrot and onion so they cook evenly.
- Blend 1-1/2 cups soup – this adds extra body and creaminess to the soup.
- Add kale at end of cooking – the kale will only need about 5 minutes to turn perfectly tender and wilted.
Recipe Variations
Try these ideas for a different twist on this soup.
- Add different veggies – try sweet pepper, butternut squash, sweet potatoes, mushrooms, or spinach.
- Use a different bean – this recipe also works well with chickpeas or pintos.
- Skip the meat – replace the meat with a veggie and the chicken broth with veggie broth.
Storing and Freezing Soup
This soup stores well in refrigerator up to 6 days. You can reheat individual servings in the microwave or larger quantities on the stovetop.
To freeze soup, allow to cool completely, pour in a freezer-safe container, and freeze up to 2 months. Thaw in refrigerator and reheat via microwave or stovetop.
The miso really is a magic ingredient in this soup and pulls so many rich and savory flavors into the broth that pairs so well with the tender beans and juicy sausage.
No one in their right mind can say no to a second bowl of this nourishing goodness!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
Watch this soup made step-by-step on Google web stories.
More loaded soups to add to your menu next!
Miso White Bean Kale Sausage Soup
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Ingredients
- 1 tablespoon vegetable oil
- 1 lb Italian sausage
- 1 medium yellow onion, finely diced
- 2 medium carrots, cut into 1/4-inch cubes
- 3 medium cloves garlic, minced
- 3 tablespoons white miso paste
- 5 cups chicken broth
- 2 cans (15 oz) white beans, drained and rinsed
- 2 cups firmly-packed chopped kale
- Salt and pepper to taste
- Fresh bread for serving, optional
Instructions
- Heat vegetable oil in a Dutch oven or medium pot over medium-high heat and swirl to coat bottom. Add sausage and sauté several minutes until sausage is no longer pink. Transfer sausage to a bowl and set aside.
- Sauté onion and carrot in drippings over medium-high heat until translucent. Add garlic and miso and cook 1-2 additional minutes until fragrant.
- Stir chicken broth and white beans into onion mixture and bring to a simmer over medium-high heat. Reduce heat to medium-low, cover pot, and allow to simmer 5-10 minutes until vegetables and beans are soft and tender, stirring occasionally.
- Transfer 1-1/2 cups soup to a blender or food processor and blend until smooth. Add back to pot of soup and stir well until combined.
- Add kale and sausage to soup and allow to cook over medium heat 5 additional minutes until kale is wilted. Season soup with salt and pepper to taste and serve warm with fresh bread for dipping if desired. Enjoy!
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