Join! 12 weeks for $1

Milk Street Recipe

White Bean Soup with Sausage and Kale

35 minutes

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

White Bean Soup with Sausage and Kale

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

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.

Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe


and get access to all of our recipes and articles online, as well as in print.

How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.