Cast Iron Cannellini and Kale Soup

This soup is in regular rotation at our house and has been a hit with guests as well. Admittedly I’ve made it in and out of a cast iron pan and both are great. This recipe is from the soup sisters cookbook which is a charity in Calgary and a great cookbook with contributions from celeb chefs including this one from Connie DeSousa of Charcut Roast House.

  • 1 onion diced
  • 1/4 cup olive oil
  • 12 garlic cloves sliced
  • 6 cups chopped kale
  • 1/2 lb sweet Italian sausage diced (i’ve been know to double this)
  • 1/2cup white wine
  • 8 cups chicken or pork stock
  • 2 cups canned diced tomatoes with their juices
  • 1/2 cup cooked cannellini beans (I used canned)
  • 5 basil leaves chopped
  • leaves of one sprig of thyme
  • salt and pepper to taste
  • parmesan grated for garnish


  1. In a large cast iron pan over medium heat sauce onion in oil until soft.
  2. stir in the garlic. Salute until the edges of the garlic start to turn a light brown colour and feel tacky on the bottom of the pan when you stir.
  3. Add the kale and sausage. Salute until kale wilts about 3 mins.
  4. Add the wine and cook until boozy smell disappears, about 3 mins.
  5. Add the stock, tomato, beans, basil, and thyme. Bring to a boil over high heat and then reduce to med-low.
  6. Simmer, uncovered, until the sausage is cooked and the flavours have blended, about 20 mins.  Add salt and pepper to taste.
  7. Drizzle each bowl with olive oil and sprinkle with parmesan.
  8. Serve with a crusty loaf of bread!




2 thoughts on “Cast Iron Cannellini and Kale Soup

  1. Made this tonight…so good and easy! I used a white wine and sage chicken sausage and just removed the casing.

    Made these to go along with it (here is the recipe Danielle). A favourite at our house and a great compliment to any soup. The recipe is from the Mary Moore cookbook, super old school and filled with good basics.

    Tea Biscuits Supreme

    2 cups flour
    4tsp baking powder
    1/2 tsp cream of tartar
    1/2 tsp salt
    1/2 cup butter
    1 cup of milk (the recipe calls for 2/3 cup but I feel they are too dry)

    Mix the dry ingredients, Cut in the butter until the size of peas. Add milk and quickly stir in. Shape dough into balls and bake on an ungreased cookie sheet. Bake for 10 minutes at 450 degrees. Can add grated cheese.


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