• Tablespoon extra virgin olive oil
  • ½ pound smoked sausage, sliced into bite-sized pieces, circles or half-moons
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 15 ounce cans cannellini beans, rinsed and drained
  • 4 cups chicken broth or stock
  • 3 handfuls (2 cups packed) Palmetto Gardens Kale
  • Salt and pepper to taste


1. Heat the olive oil in a dutch oven or large, high-sided pot over medium heat. Add sausage and sauté until browned, 5-8 minutes. Remove sausage and set aside leaving the drippings in the pot.
2. Add carrots, celery and onion and cook over medium-low until tender, about 10 minutes. Stir occasionally and scrape up any browned bits from the bottom of the pot.
4. While the vegetables cook, puree 1 cup of beans and 1 cup of chicken broth in a blender.
5. Add garlic to the pot and cook for about 1 minute until fragrant.
6. Add 3 cups chicken broth to the pot, scraping any additional browned bits from the bottom of the pot. Add the pureed beans and whole beans and stir.
7. Bring the soup to a simmer and stir in the Palmetto Gardens kale and the sausage. Stir to incorporate and let everything simmer until the kale is tender, about 5 minutes. Season to taste with salt and pepper.


Recipe courtesy of Kenton Youngblood, @kitchenriffin!