Easy White Bean, Sausage & Kale Soup

2 tsp olive oil, plus more for drizzling 1 yellow onion, chopped 1-3 garlic cloves, chopped 2 Italian pork or turkey sausages, casings removed 1 bunch kale, stems and ribs removed, roughly chopped 1 Yukon gold potato, cubed


Salt and pepper Red pepper flakes (optional) 4 cups chicken or vegetable broth 2 cups cooked Cassoulet, Ayocote Blanco, Royal Corona or Alubia Blanca beans Rustic bread for serving


In a soup pot, warm the oil over medium-low heat. Add the onion and garlic and sauté until fragrant, about 5 minutes.

Stir in the sausage and cook, breaking it up into small pieces, until lightly browned, 3-5 minutes. 

Add the kale and potato and season with salt and red pepper flakes if you like extra heat. Pour in the broth and 2 cups water. 

Raise the heat to medium-high and bring to a boil. Reduce the heat to medium-low and simmer until the potato is soft and the kale is tender, about 20 minutes. 

Add the beans to the pot and cook until heated through, about 10 minutes. 

Season with salt and pepper. Drizzle each bowl with a little olive oil and serve with toasted bread.