White Bean Soup with Sausage and Kale

4 Servings

35 minutes

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This simple but satisfying one-pot meal is based on Azorean sopa de funcho, or fennel soup. Fresh Portuguese linguiça sausage lends meatiness as well as bit of spice; if it’s not available, Mexican chorizo works well in its place. We skipped the potatoes used in traditional versions of the soup, and we mash half of the beans to lightly thicken the broth. A few fennel seeds heighten the licorice notes of the fresh fennel.




Don't throw out the fronds on the fennel bulb. Chop them to use as a garnish.

35 minutes


  • ¼

    cup extra-virgin olive oil, plus more to serve

  • 8

    ounces fresh linguiça or chorizo sausage, cut into ½-inch pieces


Kristen R.

super simple and perfect for a cold, rainy night! i halved the ingredients except the aromatics and spices, and added a potato. i left out the fennel seeds (didn't have them, didn't feel like running to the store) and I didn't notice the absence. sprinkled a little aleppo pepper at the end. will be keeping this in rotation for sure!

Theresa S.

This recipe was great! I don’t like kale or anise but this soup has changed my mind .


I have been this soup three times, and each time has been awesome, no matter inviting friends over or just staying home with family. No one doesn’t like this dish.

Deirdre C.

The fennel bulb adds a nice touch of freshness that was missing from my previous sausage and kale soup. Thank you Milk Street team.