Sausage, Kale and Bean Soup DF GF

5 minutes 35 minutes 5 servings

This is the soup to make when you’re craving something comforting but don’t want the heavy feeling afterwards. It’s got beans, red peppers and kale, for a boost of nutrition, along with the comforting properties of potatoes, sausage and a nice warm broth. 

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  • 1 tablespoon cold-pressed rapeseed oil
  • 450g pork sausage meat
  • 1 onion, chopped
  • 1 red pepper, chopped
  • ¾ teaspoon chunky salt, divided
  • 2 teaspoons Epicure Chopped Garlic
  • ¼ teaspoon chili flakes
  • 750ml chicken stock
  • 250g mini potatoes, cut into quarters
  • 1 tin Epicure Borlotti Beans
  • 2 bay leaves
  • 100g torn kale

The recipe Sausage, Kale and Bean Soup Kitchen Mode

  • 1

    Heat oil over medium heat in a large heavy pan. Add the sausage and cook, breaking it up into smaller pieces as you go, until cooked through.

  • 2

    Tip in the onions and peppers with ¼ teaspoon salt. Cook for 5 min until they are softened. Add in the garlic and chili flakes and cook for 1 minute to take the edge off.

  • 3

    Stir in the stock, potatoes, beans, bay leaves, pepper flakes and ½ teaspoon salt. Turn up the heat and bring to a boil, scraping up any bits that may have stuck to the bottom of the pan.

  • 4

    Once at a boil, lower the heat and simmer for 15 minutes or until the potatoes are tender.

  • 5

    Remove the bay leaves and stir in the kale. Cook for a few minutes to wilt.

  • 6

    Season to taste with salt and pepper and then spoon into bowls to serve.