- 1 pound Johnsonville® Ground Mild Italian sausage
- 1 medium onion, finely chopped
- 3 garlic cloves, sliced
- 4 cans (14-1/2 ounces each) reduced-sodium chicken broth
- 2 cans (15 ounces each) pinto beans, rinsed and drained
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 cup medium pearl barley
- 1 large carrot, sliced
- 1 celery rib, sliced
- 1 teaspoon minced fresh sage
- 1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed
- 6 cups chopped fresh kale
- In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
- Stir in the broth, beans, tomatoes, barley, carrot, celery, sage and rosemary. Bring to a boil. Reduce heat; cover and simmer for 45 minutes.
- Stir in kale; return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender. Yield: 8 servings (3 quarts).
Reviews forItalian Sausage Bean Soup
"Winner in my books. This one really fills the bowl up. Perfect for Lunch or dinner. I too made a few changes only because I did not have them on hand. I used left over rice from a previous meal. I also used a can of Chickpeas and a can of Cannellini Beans. Used thyme instead of Rosemary. I also used Fresh Tomatoes. That 5 star rating is Spot on.JanieTaste of Home Volunteer Food Editor"
"I'm wondering if anyone has used quinoa in this soup recipe rather than barley?"
"I used 1/2 spicy & 1/2 mild Italian sausage, a variety of canned beans (white & red kidney & black beans), and fresh garden tomatoes. This might be the best soup I've ever eaten! It will definitely be one recipe I'll return to time and again."
"easy and very yummy."
"<p>Very hearty and flavorful. I like the way the barley absorbs some of the broth. I used turkey Italian sausage - less fat but same flavor. Used spinach rather than kale. Delish!</p>"
"Perfect for a cold and snowy winter night. This smelled so delicious while it was simmering away. My family loved it."
"Really delicious! The only changes I made were to double the tomatoes and omit the sage because I didn't have any. Next time I'll throw in more kale--it cooks way down. This recipe is definitely a keeper!"