Holiday Kale and Bean Soup with Sausage

There’s kale aplenty at market so get experimental! In a salad, sautéed to perfection, blended into a hearty pesto, accouterment to round out a burger, you name it. How about in a robust soup?


  • 2-3 large bunches of kale, thoroughly washed, stem torn out and roughly torn to pieces
  • 2 lbs. butternut squash, cubed into 2 inch pieces
  • 1-1.25 lbs. of pork or chicken sausage, whatever flavor you like, removed from casings
  • olive oil
  • 2 onions, chopped
  • 2 carrots, chopped
  • 2 ribs of celery, chopped
  • ⅓ cup of dry sherry
  • ⅓ cup of dry vermouth
  • ⅓ cup of dry white wine
  • 1 Tbsp. of herb de provence
  • 4 cups of chicken or vegetable broth
  • 1 can of great northern beans, drained and rinsed
  • 1 can of red kidney beans, drained and rinsed. If there are beans stuck to the bottom of the cans add ¼ cup of water and swirl. Add the starchy liquid with the rest of the beans.
  • 1 parmesan rind or a 3 inch x 4 inch hard chunk of parmesan
  • salt and pepper


Brown the sausage in olive oil in a large soup pot over moderate heat, breaking up and stirring minimally. Add the onions, carrots, and celery and sweat with a pinch of salt and pepper, until soft. Add the herb de provence and the butternut squash, and stir. Add the sherry, vermouth, and white wine, and scrape the bottom of the pan. Cook over medium high heat until the alcohol is reduced by half. Add the broth, parmesan rind, and the beans and stir. Bring to the boil and add the kale in stages to fit it all in the pot.

Cover and cook for 20 minutes over medium to medium high heat. Check for desired doneness of the kale, taste and season with salt and pepper. Remove parmesan rind or chunk. Serve soup with a piece of fresh lemon, fresh cracked pepper, grated parmesan, and crusty bread.

Serves 4-6

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Market Umbrella


Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market


The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.