White Bean Kale Sausage Soup


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As an Olympian I know food has the power fuel your adventures.

Being cert. in holistic nutrition I know how to design food to nourish you. 

As a trained chef I know how to make recipes taste good + satisfy you. 

Having a chronic illness, I know food is the foundation of your health journey. 

Crave worthy recipes that just happen to be damn good for you. 

Hi! Im arianne 

Its soup season. Cozy Season. And while I am a soup lover, and I mean lover. If I could only have 1 soup for the entire winter, this would be it. It’s cozy, you can feel it nourishing while you eat it, its protein packed, and its wildly flavourful.

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White Bean Kale Sausage Soup

Recipe by Arianne JonesCourse: Dinner, Lunch


Prep time


Cooking time




  • 3-4 sausages of choice*
    (italian & chorizo are our faves)

  • 1 -2 Tablespoons of olive oil

  • One yellow onion, diced

  • 3+ cloves garlic, very thinly sliced

  • 2 carrots, peeled and diced

  • 2 stalks of celery, thinly sliced

  • 1/2 tsp Dried Rosemary

  • 1/2 tsp Dried Thyme

  • 1/4 tsp Red Pepper Flakes

  • 1/2 tsp Pepper

  • 1/2 – 1 tsp Salt, to taste

  • 8 cups Stock or Bone Broth (veggie, chicken, or beef)

  • 2 cups kale (about 2-3 stalks) stemmed + chopped

  • 1 can of white beans, drained.

  • 1/3 cup Miso Paste

  • 2-3 cups of pasta**


  • Grab a large pot (I like to use a big cast iron pot). * If you want to add sausage to the soup, squeeze it out of its casing into the pot. Break up into pieces with utensil and cook over medium heat until it is cooked through.
  • In the pot over medium heat; add olive oil, diced onion and pinch of salt. Let the onions sweat for 2-3. minutes until they become more translucent in colour.
  • To the pot, add garlic, carrots, celery and another pinch salt. Continue to sweat for 2-3 minutes until they start to soften.
  • Add rosemary, thyme, red pepper flakes, salt and pepper and stir for 30 seconds to bloom the spices (aka make more flavourful).
  • Add the broth and bring it to a boil.
  • Once boiling, add the kale, white beans and miso paste and turn it down to simmer. Ensure to break up the miso paste so it mixes in. Cover and let simmer on low for 15-30 mins. The longer you simmer, the more flavourful it becomes. I will sometimes let it simmer for over an hour (you may have to top up the water if you do this).
  • Raise the heat and bring it back to a boil. Add your pasta into the soup and cook according to package instructions.
  • Enjoy! Goes great with a toasty piece of sourdough bread + butter.


  • * optional. Make it vegan by omitting sausage
  • ** I like using lentil GF pasta for boosted protein. Conchiglie pasta (shell pasta) is our favourite as it holds the soup flavour inside its shell. Penne, fusilli, orecchiette and others work great too

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