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  • Serves: 4
  • |
  • Prep Time: 15 minutes
  • |
  • Cook Time: 45 minutes

Opal®, Sausage, Kale and White Bean Soup


  • 1 pound Italian sausage, casings removed
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, chopped
  • 1 pinch red pepper flakes
  • 4 cups chicken broth
  • 2 large opal® apples, peeled cored and diced
  • 1 (15 ounce) can cannellini beans, drained and rinsed
  • 1 teaspoon Italian seasoning blend
  • 1 bay leaf
  • 1 (2 inch) piece parmesan rind (optional)
  • 1 bunch kale or spinach or swiss chard, coarsely chopped
  • salt and pepper to taste
  • lemon juice to taste


Cook the sausage in a large sauce pan over medium heat and set aside, about 8 minutes, draining any grease from the pan.

Add the oil and onion and cook until tender, about 5-7 minutes.

Add the garlic and red pepper flakes and cook until fragrant, about a minute.

Add the broth, sausage, apples, beans, oregano, bay leaf and parmesan rind, bring to a boil, reduce the heat and simmer until the apples are just tender, about 10-15 minutes.

Add the kale and simmer until it wilts, about 1-2 minutes.

Season with salt, pepper and lemon juice, remove from heat, remove bay leaf and parmesan rind and serve while hot.

Option: Puree some of the apples and beans for a creamy broth.

This recipe was created by Closet Cooking.

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