Kale and White Bean Chowder with Sausage

Name: Kale and White Bean Chowder with Sausage
Prep time: 20 min
Cook time: 43 min
Total time: 1 h 3 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb (450 g) Italian sausage (mild or hot), removed from casings; 1 tbsp (15 ml) olive oil, for cooking; 1 medium onion (150 g) medium yellow onion, diced into ½-inch pieces; 2 stalks (100 g) celery stalks, diced into ½-inch pieces; 1 medium carrot (100 g) medium carrot, diced into ½-inch pieces; 4 cloves (15 g) garlic cloves, minced; 8 oz (227 g) lacinato (dinosaur) kale, cleaned, ribs removed, roughly chopped into bite-sized pieces; 2 cans (15.5 oz each) (800 g) canned white beans (cannellini or great northern), drained and rinsed; 6 cups (1400 ml) vegetable broth (low-sodium preferred); 1 can (14.5 oz) (411 g) canned diced tomatoes, with their liquid; 2 sprigs (2 g) fresh thyme sprigs; ¼ tsp (½ g) red pepper flakes (optional); kosher salt, to taste; freshly ground black pepper, to taste; 2 tbsp (6 g) fresh parsley, finely chopped, for garnish (optional); Parmesan cheese, freshly grated, for serving (optional)

From the MyKitchenBank Kitchen

A deeply flavorful, rustic Italian-inspired chowder loaded with lacinato kale, creamy white beans, and crumbled Italian sausage. Garlic, canned tomatoes, and fresh thyme build a rich, savory broth that sips more like a stew. Naturally hearty and satisfying, ready in under an hour, and perfect for weeknight dinners or meal prep.

Prep: 20 min
Cook: 43 min
Total: 1 hr 3 min
Makes: Serves 4 to 5 (about 2 cups per serving)

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Ingredients

4 servings

1 lb (450 g) Italian sausage (mild or hot), removed from casings
1 tbsp (15 ml) olive oil, for cooking
1 medium onion (150 g) medium yellow onion, diced into ½-inch pieces
2 stalks (100 g) celery stalks, diced into ½-inch pieces
1 medium carrot (100 g) medium carrot, diced into ½-inch pieces
4 cloves (15 g) garlic cloves, minced
8 oz (227 g) lacinato (dinosaur) kale, cleaned, ribs removed, roughly chopped into bite-sized pieces
2 cans (15.5 oz each) (800 g) canned white beans (cannellini or great northern), drained and rinsed
6 cups (1400 ml) vegetable broth (low-sodium preferred)
1 can (14.5 oz) (411 g) canned diced tomatoes, with their liquid
2 sprigs (2 g) fresh thyme sprigs
¼ tsp (0.5 g) red pepper flakes (optional)
kosher salt, to taste
freshly ground black pepper, to taste
2 tbsp (6 g) fresh parsley, finely chopped, for garnish (optional)
Parmesan cheese, freshly grated, for serving (optional)

Equipment (4)

Large Dutch oven or 5-quart soup pot
Wooden spoon
Cutting board and chef's knife
Can opener

Steps

Before you start

Remove Italian sausage from refrigerator 15 minutes before cooking so it breaks apart easily
Prep all vegetables and have them within reach (mise en place)—kale takes up significant space until it wilts

1
Brown the sausage
- Heat a large Dutch oven or 5-quart soup pot over medium-high heat.
- Add the Italian sausage (removed from its casings), breaking it into small bite-sized pieces with a wooden spoon as it cooks.
- Cook for 5–7 minutes, stirring occasionally, until the sausage is deeply browned and no pink remains inside.
- Transfer to a clean plate and set aside.
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Ready when: sausage is browned with no pink remaining and internal temperature reaches 160°F
Tip: Breaking the sausage into small, even pieces ensures it browns quickly and distributes evenly throughout the chowder.
2
Sauté the soffritto
- Add 1 tbsp olive oil to the same pot.
- Add the diced onion, celery, and carrot.
- Cook for 4–5 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
- Avoid browning them; the goal is to soften and release their sweet, savory flavors.
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Ready when: vegetables are softened and onion is translucent
Tip: This soffritto (aromatic vegetable base) builds the flavor foundation of the entire chowder.
3
Add garlic
- Add the minced garlic and cook for about 30 seconds, stirring constantly, until very fragrant.
- Be careful not to scorch it, as burnt garlic will taste bitter.
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Ready when: garlic is fragrant
Tip: Garlic burns quickly; keep it moving and move on to the next step within 30 seconds.
4
Add the kale
- Add the chopped lacinato kale to the pot and stir continuously for 1–2 minutes.
- The leaves will wilt and reduce in volume dramatically—this is completely normal and exactly what you want.
- Keep stirring until the leaves are wilted and a bright green color.
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Ready when: kale is wilted and bright green
Tip: Lacinato kale is tender and wilts quickly; curly kale would need more time. Stir to ensure even cooking.
5
Combine beans and broth
- Return the browned sausage to the pot.
- Add the drained and rinsed white beans, the vegetable broth, and the canned diced tomatoes along with their liquid.
- Scatter the fresh thyme sprigs over the top and add the red pepper flakes (if using) and a pinch of salt and black pepper.
- Stir well to combine all ingredients.
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Tip: Rinsing canned beans removes excess sodium for a cleaner flavor, but skip this step if you prefer a saltier broth.
6
Simmer and develop flavor
- Increase the heat slightly to bring the chowder to a steady simmer.
- Once small bubbles are breaking the surface consistently, reduce the heat to medium-low to maintain a gentle, rolling simmer (not a vigorous boil, which will toughen the kale).
- Simmer uncovered for 20–25 minutes, stirring occasionally.
- The kale should become very tender, the beans will soften further, and the broth will turn rich and flavorful as the sausage, vegetables, and aromatics infuse it.
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Ready when: kale is very tender and the broth is rich and flavorful
Tip: A gentle simmer is crucial—a rolling boil will toughen the kale and break down the beans too much. If it's simmering too vigorously, lower the heat.
7
Finish and serve
- Remove the pot from the heat.
- Carefully pluck out the thyme sprigs and discard them.
- Taste the chowder and adjust the seasoning with salt and black pepper to your preference.
- Ladle the hot chowder into bowls and serve immediately.
- Top each bowl with fresh chopped parsley and grated Parmesan cheese if desired.
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Tip: This chowder tastes even better the next day after flavors have fully melded together. It reheats beautifully.

Good to know

Tips

Don't skip browning the sausage—this step builds deep, savory flavor through the Maillard reaction and is essential to the chowder's taste. Rushing it will result in a bland broth.
For a creamier chowder, stir in ½ cup heavy cream or half-and-half at the very end, just before serving. It transforms the broth into a silkier, richer consistency without overpowering the other flavors.
A gentle simmer is essential. If the pot is at a rolling boil, the kale will toughen and the beans will begin to break down. Aim for small bubbles breaking the surface every second or two.
This chowder is excellent for meal prep. Make a double batch, portion into containers, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop.

Make ahead

This chowder improves with time and can be made up to 3 days ahead. Cool completely, then store in an airtight container in the refrigerator. The flavors deepen as it sits. To reheat, warm gently on the stovetop over medium heat, stirring occasionally and adding a splash of broth if it has thickened too much during storage.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 4 days in an airtight container. Freezer: up to 3 months (freezes very well). To reheat from frozen or chilled, warm on the stovetop over medium heat, stirring occasionally and adding broth as needed to reach desired consistency. Do not microwave, as heat will be uneven.

Substitutions

lacinato (dinosaur) kale → Curly kale or cavolo nero. Use the same amount by weight. Curly kale is tougher, so add it a few minutes earlier (with the soffritto) or simmer an extra 5 minutes for tenderness.
canned white beans (cannellini or great northern) → Cannellini beans or great northern beans (canned). These are virtually identical in flavor and texture; use the same amount. You may also use 3 cups of cooked dried beans.
Italian sausage (mild or hot) → Mild or hot Italian sausage, or fennel sausage. Adjust based on your spice preference. You can also substitute half the amount of sausage with ground pork for a milder, less pronounced meat flavor.
vegetable broth (low-sodium preferred) → Low-sodium chicken broth or mushroom broth. Use the same amount. Chicken broth will make the chowder richer and more savory; mushroom broth adds earthiness.