Food

This Dinner Is So Good, It Has a Nickname

Kale Sausage Beans Dinner

For this month of reader dinners, Katie from Brooklyn is sharing a kale and sausage dish that has become a weeknight ritual and legend among her friends. “My boyfriend and I make this ALL the time, often once a week. We’ve come to refer to it as The KSB (kale-sausage-beans) when we’re texting about what to make for dinner.” Here’s how it’s done…

Kale, Sausage and Beans a.k.a The KSB
Adapted from Bon Appetit

Where do you find your recipes? Katie, a sales executive, first mentioned this recipe on a post about five-ingredient dinners. “I read about this combination in a Bon Appetit article from their ‘Cooking Without Recipes’ column, and have been making it ever since, adjusting the ratios to suit my tastes. A few of my friends have also become KSB devotees and now also make it weekly.”

You’ll need:

Ground sausage
Tuscan kale, chopped
Extra virgin olive oil
Salt and crushed red pepper
1 can cannellini beans, drained and rinsed
Lemon juice and zest
Parmesan cheese

Brown some ground sausage in a pan. Add chopped kale, olive oil, salt and pepper. Add a splash of water and cover, then cook until the kale is wilted. Stir in a drained, rinsed can of white beans and cook until everything is warm. Finish with the zest and juice of a lemon, and serve with parmesan cheese.

Kale, Sausage, Beans

YUM. Thank you so much for sharing, Katie!

P.S. More recipes, including skillet lemon chicken and sweet potato minestrone.

(Photos by Ali Stafford for Cup of Jo. Thanks to Franny Eremin for helping with this series.)

  1. Mary Elizabeth Jones says...

    I’ve made this a half a dozen times since this was posted…so delicious!

  2. Liz says...

    Huge hit! So easy and delicious and my husband has already requested it again a few days out. Thank you for the recipe! I couldn’t find ground sausage at my Trader Joe’s, so substituted regular sausage sliced very thinly and in half. All good!

  3. Megan says...

    Made this with beef chorizo and spinach instead of kale. Two thumbs up.

  4. Kat says...

    I’ve made this two times since it was posted as well — substituting sausage for chicken (just what I had) — amazing! This may be my new favorite meal.

  5. Julie says...

    I have made this dish twice since it’s been posted and it’s simple and amazing. Just wanted to say – THANK YOU! It’s going to become a regular thing in our home.

  6. Jessica says...

    I made this last night but swapped sausage for shiitake mushrooms! I’m not a vegetarian but I wasn’t in the mood for pork. It was SO GOOD. Wanted to share for the non-meat eaters :)

  7. nora says...

    This also makes a fantastic soup. Just add 6 cups of chicken stock, and the juice/zest of one lemon. Add the parmesan as a garnish on top, or bake it onto some thin-sliced baguettes for crunchy croutons.

  8. I’ve been making this for years minus the parmesan and the lemon. It started as a “what do we have in the freezer/refrigerator/pantry” dinner situation. Turned out we loved it, and started making it regularly. Sometimes we would add roasted sweet potato or an egg on top. My husband calls it the farm bowl. Can’t wait to add the lemon and parmesan to “elevate” it a little. So glad is recognizing the amazing combo of kale- cannellini – sausage!

  9. Kate says...

    Perfect dish … I used Beyond Meat’s sausages and added sliced mushrooms plus a splash of miso broth (no lemons on hand). Definitely will be in our rotation now. Thanks.

  10. Teresa says...

    My husband and I have literally made this twice since you posted the recipe. Such a great, simple weekday dinner! I’d love to see more few-ingredient quick & healthy meals posted here.

  11. Justine says...

    I love nicknamed meals. When my sister and I were roommates in college, one of our staple meals was “FPTs” = favorite pita treats. We’d get pita bread and assemble a huge buffet of toppings— chicken, black beans, corn, greens, salsa, rice, sour cream, bbq sauce, whatever. Cram them all in a pita and there you go! FPT.

  12. Nicole says...

    I just made this swapping for veggie sausage ( Field Roast Italian) and adding a little mushroom broth. Too good!

  13. Kathryn says...

    Made this last night with spaghetti squash instead of beans. SO GOOD.

  14. Bunny says...

    One of my favorite no recipe meals is– roasted brussels sprouts with a fried egg on top with a sprinkling of parmesan on top. So simple and comforting!

  15. G says...

    Just made a soup using all of these ingredients. Sauté garlic and onion, add sausage (I used sweet Italian), beans, broth & kale. Top with parm and lemon.

    • Nina says...

      Yes, I’ve made similar soup and it IS delicious.

    • Franny Eremin says...

      That sounds delicious, G!!

  16. Marti says...

    This would be SO. GOOD. on a baked sweet potato… am I wrong?!

    • Danielle says...

      I ate this on a baked potato last night! Inspired by the “jacket potato” posts I made a big batch to eat all week. It was So. Good.

  17. Joann says...

    This is the base of our favourite one pot pasta meal! Hot italian sausage (squeeze out of their casings), can of tomato sauce or diced tomato, white beans, simmer… then add chopped kale, parm and spiral noodles at the end!

  18. Divya says...

    Since I’m a novice at cooking (and hence the need for precise measurements), any idea as to how much sausage and Kale should be used for this recipe?

    • Heather says...

      Keep it simple (if you’re cooking for a group or want a few days’ worth of food) 1 bunch of kale, 1 lb. or package of sausage. Add to a can of beans and you’re good to go!

      If you’re just making it for yourself, you’ll probably want 1 or 2 sausage links, half a can of beans and half the thing of kale – remember this shrinks a lot when you cook it, so don’t be afraid that it looks so big!

    • Jennifer says...

      Divya, for two people who aren’t huge eaters, you could probably use half a pound of sausage and 6-8 leaves of kale. You’ll want to experiment a little to get the combination right for you—if you love kale or sausage, add more—but the recipe will be forgiving.

  19. Kelli says...

    lol “Beany Greeny.” This was the first comment I read and it’s totally cracking me up! We have a two year old, and fun names like “Beany Greeny” make all the difference at dinner time!

  20. Mia says...

    What can you do instead of beans?
    My partner is allergic to beans (and peanuts, peas and so on). Would rice work?

    • Robin says...

      What about farro?

    • Chelsea says...

      Barley!

    • Marissa says...

      Potato! I’d parboil baby potatoes and halve or quarter them to add to sausage…will soak up flavor nicely.

  21. Charlotte says...

    Yes! At our house make “Beany Greeny”. It might not sound appetizing but is a pretty accurate description of our go-to, throw it together meal– a continual variation on some kind of bean (garbanzo, black, navy, whatever is in the pantry), paired with some kind of green (broccoli, collard greens, kale, etc). Always a ton of garlic, sautéed together. When I make it it tends to involve white wine and capers, when my boyfriend makes it it’s always curry-spicy. Sometimes over rice or quinoa, sometimes just straight as it is. No matter how we mix it up we always call it Beany Greeny, and it always hits the spot ;)

    • Sasha L says...

      I love that name so much!! Adopting this dish ❤️

  22. Robin says...

    Ha I love this as a measure of best meals! We have a meal we call ‘the sonobe special’ after the tiny Japanese town we lived in for a couple years. Japanese rice/steamed broccoli/miso tofu. So simple and satisfying.

  23. I am also a Katie from Brooklyn but I have cupcakes with a nickname: they’re chocolate cupcakes with salted caramel frosting filled with chocolate ganache and are lovingly referred to as the “Oh F*ck” cupcakes, as that’s what people say when they eat them 😂

    • Katherine says...

      I would like this recipe :)

    • GoldenMoon says...

      Recipe?!!

    • Sasha L says...

      Recipe pretty please?

    • amy says...

      “oh F*uck-cakes”

    • Sorry for the delay, I had to look it up!

      For the cake:

      1 1/2 Cups Sugar
      1 1/3 Cups Flour
      1/2 Cup plus 2 tbsp Cocoa Powder
      1 tsp Baking Powder
      1 tsp baking soda
      3/4 tsp salt
      3 eggs
      3/4 Cups milk
      1/4 cup plus 2 tbsp Vegetable oil
      2 tsp vanilla extract
      3/4 cups very hot water

      1. Mix together the sugar, flour, baking powder, baking soda, salt, and cocoa powder in a bowl

      2. In a separate bowl, wisk together eggs, milk, oil and vanilla extract (save water until step 4! It gets added in at the very end)

      3. Add wet ingredients (except water) to dry, wisking or mixing at a low speed until combined and smooth

      4. Gradually add hot water

      5. Put into cupcake tins (I usually put about a quarter cup of batter in each cupcake)

      6. Bake at 350 until you can stick a toothpick in a cupcake and have it come out clean!

      The Ganache (which you can totally skip if you want, but it DOES make them a whole lot more decadent!).
      Make this first and give it lots of time to cool down to room temperature! Will be very runny when you first make it but will thicken as it cools.

      Put 4 ounces unsalted butter, 1/2 cup semi-sweet chocolate, 1/4 cup heavy whipping cream in a microwave-safe bowl, microwaving in 15 second increments, stirring between, until smooth and combined (you can also use a double boiler if you’re concerned about burning the chocolate, but I’ve never had an issue microwaving it!). Once cupcakes have cooled, and ganache is room temp, it can either be piped into the center of the cupcakes or you can take a sharp knife and cut a bit out of the top of each cupcake to make room for the ganache, and spoon it in (icing will cover the opening). If you’re thinking “that sounds like she probably keeps the leftover cake bits and mixes them with leftover ganache to eat out of a bowl while watching Gilmore Girls reruns…” YES, yes I do. ;)

      Icing:
      This is tricky because I usually do it pretty much entirely by feel. I’m actually making the icing (with a different cake) for a friend’s wedding next weekend (along with 6 other flavors adding up to over 100 cupcakes because I’m a CRAZY PERSON) so I will try to pay more attention and update this after that.

      1 stick unsalted butter (room temp)
      One 8oz Package cream cheese (room temp)
      Trader Joe’s FLeur de Sel Caramel Sauce (or make your own caramel. If you use a different brand caramel sauce, just be aware that this is really caramel vs. a runny topping so using something else could cause your icing to be a little runny!)
      Confectioner’s sugar

      Cream together the butter and cream cheese, just beat the crap out of them until they’re super smooth. Add the caramel sauce to taste, and if you want it to be a bit sweeter add some powdered sugar in. I usually use the sugar pretty sparingly. Sometimes I add vanilla, sometimes I add 1/4 tsp salt.

      Ice your cupcakes as you see fit, be it piping or just spooning icing on (I usually go for the hand-done spoon option. In part because I am a lazy-heathen-home-baker who doesn’t really care how her desserts look, and in part because they usually aren’t around long enough for anyone else to care either ;) I drizzle leftover caramel sauce over the icing and sprinkle on some coarse sea salt.

      And there you have it! I have gotten multiple offers of marriage from people who have eaten these (none of whom I was dating!), so be warned: bake responsibly! ;) Enjoy!

    • Angela B. says...

      Thank you for sharing the recipe — now I need to find an occation to make this (and eating cakebits + ganache sounds like the best part!).

    • nadine says...

      hahaha Kate love the way you describe the recipe! I’ll make the kale and beans tonight (with veggie sausage ;) ) and the cupcakes tomorrow!

    • Brittany says...

      Thank you! I saved this for later.

  24. Owl says...

    I love these kinds of recipes – super easy – that yield great results! Really, very few ingredients and healthy! Perfect!

  25. Heather says...

    Add chicken broth and a crusty baguette to this and you have a fantastic dinner for several nights!

  26. Laura says...

    I made this tonight and it was a big hit! My college-age son, who doesn’t go out of his way for kale, went back for seconds 😊

    • Joanna Goddard says...

      so happy to hear that, laura!

  27. Mary says...

    You have to add a splash of sherry vinegar at the end! It makes it SO decadent. We usually make it without sausage these days and I don’t even miss the meat.

  28. Erin says...

    The concept of a dinner with a nickname is near and dear to me. Growing up, my family would have “same old thing” for dinner a few times a month (rotini pasta tossed with a can of tomatoes, some bacon, and melty cheddar cheese). It’s a quick and simple dish, so my parents could have it on the table in 20 minutes or less. The nickname came from my dad’s family – my maternal grandmother used to make this so often that her kids began to call it “same old thing.” I love the idea of every family having their own “same old thing,” regardless of what that dish is for any particular family.

  29. Elizabeth says...

    Yes! One of our favorite combos. I always start with sautéed garlic and onion. Chard is good if kale isn’t available or is too strong for your liking. Sometimes we add a can of crushed or diced tomato as well. :)

  30. KarenJ says...

    My tried and true stand by for weeknights I call chickpea surprise. Sauté onion with curry powder, cumin, and turmeric to taste. Add a can of diced tomatoes and a drained can of chickpeas and call it dinner. Sometimes I add quinoa, sometimes cauliflower. I guess that’s the surprise. Always yummy and hearty.

  31. Angela says...

    I make this very often at my house (almost weekly!), but I have always used the Garlic Herb Chicken Sausage from Trader Joe’s. So yummy!

  32. Maggie says...

    Yum! I’ve made a similar dish (white bean, kale – could try with sausage?) but in quesadilla form! Just sautée the kale, white beans and onion and then use it as a filling between 2 tortillas with cheese of your choice. I personally love having this with shredded sharp cheddar as the cheesy base. Another staple in our house is the ‘Four Corners Lentil Soup’ by Sarah Britton of MyNewRoots. So, so good (and easy!).

  33. Laura Baird says...

    Love this post! It is a slightly heartier version of my favorite salad EVER: a salad on the menu at Barbuto, that Deb kindly duped on Smitten Kitchen. https://smittenkitchen.com/2013/08/kale-salad-with-pecorino-and-walnuts/
    Check it out. I could have this salad for dinner 7 nights a week, its so easy to make, and yet so delicious!!!

  34. Johanna says...

    Oh hell yes please to this. Definitely feeding this to my kids next week!

  35. I’ve been not sure about Kale, but this sounds like it might be worth trying – thanks for the recipe!

    Rebecca

  36. Emily says...

    This sounds so good. I bet a little tahini drizzled over would be good too.

    I’ve been making a simple Jamie Oliver chicken recipe on heavy rotation. You chop up a head of cauliflower and some potatoes to roughly bite size pieces and toss it with olive oil, salt, pepper, a little red wine vinegar and the chopped up stems of cilantro (reserve the leaves). Crowd them all into the middle and place on the lower rack of at 350 degree oven. Take a whole chicken and rub with any kind of curry paste and put that directly on the rack above so it drips down onto the veg. Cook for an hour, turning the veg once, then put it all on one dish and top with the cilantro leaves for serving. So easy and delicious!

    • Shelby says...

      That sounds outrageously delicious!

    • I’m writing a note to make this next week :)

  37. jillian says...

    beans and greens is a classic of “cucina povera”, which my depression-era grandparents passed on to my parents. And now that I am super old and often cooking only for myself, I find these are the dishes I make without thinking. Frittatas and fried peppers and eggplant gravy with bread for dunking. Apparently, I am an Italian widow. So that’s cool.

    • maria says...

      This seriously made me LOL. Hey, if you’re going to be a widow, being an Italian one is a wise choice. The BESt food! :)

      I don’t cook, tho i do collect/share recipes with my husband as he is an awesome cook and takes care of feeding us – SCORE! – but always adore reading recipes/comments about food. LOVE.

  38. Lisa Saffer says...

    Variation would be kale potato and sausage soup with Portuguese linguica. Beans and greens are THE BEST food.

    • Miruska says...

      I love that soup! I just add beans as well because I think the combination with other ingredients is amazing. My favourite soup, thank you for the reminder.

  39. Sandhya says...

    Am I the only one who loves these simple dinner recipes but longs for recipes that are low-cal? I feel so sad when I see these lovely meals that are simple enough to prepare but calorically dense.

    • Danielle says...

      Sometimes a little ingredient swap makes all the difference. I think a switch to Chicken or Turkey sausage would likely do the trick!

    • Lauren says...

      Do people still “count calories”? I thought we were over that, recognizing that not all calories are created equal and that restrictive dieting doesn’t work. I’m also not sure what’s “calorically dense” about this recipe. You could substitute chicken sausage for the red meat, and adjust the quantity of the meat so it doesn’t dominate the dish. You can also adjust the olive oil to your taste, but this strikes me as a nutritious, healthy dish!

    • Jeannine says...

      I think you could adjust without much compromise. Sub the sausage for ground chicken or turkey (dark meat would taste best or a mix of white and dark) and leave out the cheese. You could sprinkle chili flakes on top if you like spice.

    • Karen says...

      Hi Sandhya, dietitian here, just wanted to say that this sounds like a very reasonable, balanced meal (lots of fiber from the beans and greens and a good source of protein too)! That being said you could choose a lean or extra lean ground meat if the regular ground sausage seems a bit too heavy. It’s up to you as to how much olive oil and Parmesan you use, so again you could make it a little lighter by using less of these ingredients :)

    • Amanda says...

      Oh wow, this doesn’t look calorically dense at all to me. The bulk of the meal is kale – a low-calorie, high-nutrient green. The other ingredients (beans, sausage, olive oil, etc.) can easily be adjusted to the proportions you prefer.

    • Lizzie says...

      To Lauren- oh yes- counting calories might not be fashionable, but it can absolutely work if you want to lose weight or stay at a healthy weight. I achieved a lifetime weight loss dream and shockingly, have maintained it for several years, mainly by using an online calorie counter (and a few other tricks, such as mainly eating the same thing every day.) I’d love to be someone who can just intuitively know how not to overeat, but that’s not how I’m built. I think that’s true for many of us. On the other hand- I agree with you completely that this looks like a healthy delicious dish- not excessively caloric by any means! Love that kale is the star.

    • Dawn says...

      Sandhya, you could also swap the sausage for mushrooms; I make it this way almost weekly and it’s delicious!

    • Amy says...

      Or sub crumbled, browned tempeh for a meat-free option that’s also high in protein.

  40. Nicole says...

    Looks wonderful! I would be all about a month of ‘cooking without recipes’-type series in the future!

    • laurel says...

      YES! great idea!

    • Andrea says...

      Ditto! Great idea

  41. Rachel says...

    this reminds me of one of my favorite food essays, which introduces the concept of a “house meal” or a template of ingredients to have on hand for nights when you can cook with your hands, but maybe not necessarily your brain. I love the writer’s definition: “A house meal must be adaptable as a chameleon, made of basic ingredients, fast, culinarily undemanding, and seem neither a sin nor a charity to consume.”

    my house meal is sauteed cherry tomatoes (until they begin to burst) and a poached egg atop some warm rice. roasted veggies + chickpeas and wilted greens is another favorite.

    https://www.bonappetit.com/story/why-every-home-needs-a-house-meal

    • Elise says...

      Yes! I do the same with the cherry toms and eggs but toss it over polenta. I’m definitely going to try your rice combo next time!

  42. Dee says...

    This sounds amazing and so simple. Cant wait to make it!

    • Me too!

  43. Omg, my husband and I make this all the time too! Great recipe.

  44. Megan says...

    I love this idea! I especially love the idea that easy and simple can also be healthy. My good friend (and expert cook!) gave me an easy and super adaptable salmon recipe that combines a bit of mayo and Dijon, places it atop a salmon fillet, tops it with panko breadcrumbs, and bakes in a 400ish degree oven for about 12-20 minutes, depending on thickness. The recipe is amazing because the mayo can be combined with anything – wasabi paste, Trader Joe’s zhoug sauce, pesto, sriracha, you name it! It’s shrprisingly easy to throw together with a simple salad or roasted vegetables. Plus, my family named the salmon recipe after my dear friend, so every time we make it, we think of her.

  45. Ann says...

    This looks yummy and easy! We will definitely make it!! Thank you!

  46. I Choose Vegan says...

    In light of the recent U.N. report concerning climate change, please post more vegan recipes! Forbes calls choosing vegan “the most effective way to save the planet.” And even the U.N. agreed (all the way back in 2010) that we need a global move to eating meat- and dairy-free.

    • Olivia says...

      This!!!

    • Maggie says...

      Field Roast “sausage” is a great vegan alternative to meat. The italian is the best, personally, and full of spices and herbs. It adds some nice salty texture, sans meat! I eat basically everything, but my husband is a strict vegetarian so we have a veggie household. Plus I’m allergic to soy and field roast doesn’t use it in their products, so it makes them a weekly staple. Also Beyond Burgers would be a lovely alternative too! :)

    • Sasha L says...

      Here’s a good one, with variations:
      Oven baked tofu, peanut and chili spinach on noodles (or rice). Drain extra or super firm tofu, let marinade for a few minutes or all day in 2 T each soy sauce, olive oil, hot sauce, then bake on a cookie sheet at 400 until tofu is nicely browned (toss around a few times). Saute garlic in some olive oil in a skillet, add red pepper flakes, then as much spinach as you can pack in, salt to taste, put lid on, tossing every few minutes until wilted. Turn off, add a couple T of peanut butter and stir. Serve spinach and tofu on pasta or rice. It can all be done in the time it takes to cook pasta. You can add nutritional yeast sprinkled on top to increase b vitamins 😊

      A really yummy similar dinner. Do same with tofu. Saute onions, garlic, ginger in some olive oil in skillet. Add your favorite marinara sauce and heat. Turn off heat and add couple T of pb. Serve with tofu on rice or pasta.

      Last one, same tofu. Mix a few tablespoons each soy sauce, sesame oil, hot sauce, vinegar, honey and 1/2 cup PB. Add some water to thin if you want. Add fresh ginger or garlic if you want. Serve with tofu on rice or pasta. Pile on steamed broccoli, shredded carrots, cilantro, green onions, peppers, toasted sesame seeds……. Whatever you want. Good cold or hot.

    • Kristina says...

      YES! We are cutting back on meat in our house. The Field Roast vegan Italian sausage would probably work with this recipe.

    • Lena says...

      Yes! Especially cutting out pork and beef – the most polluting animals to farm. Save a sentient animal and the planet!

    • Vivian says...

      I sometimes dream of the day that I click on Cup of Jo and I read that you have all become plant-based. :-)

  47. Whitney says...

    This sounds and looks so perfect for a cold evening. Alongside some crusty sourdough, I will be adding this to our dinner rotation once cold weather finally arrives to South Carolina! Thanks for sharing!

  48. Liz says...

    looks delicious! thanks for sharing <3

  49. Meg says...

    I like to do a similar veg friendly dish: onions, chickpeas, kale (or any bitter leafy green), and raisins. Sautee in a pan with olive oil (in the order of ingredients listed) and finish with pepper and salt. Very hearty, with lots of texture and flavor, nutty and bitter and salty and sweet all at once. Highly recommend.

    • Rez says...

      Making this tonight, thanks for the veg version!

    • MK says...

      I do this as well! Also, for a Spanish twist on this, I use Tj’s soy chorizo. I use it for the soup form of this dish too.

    • Kristiana says...

      Love the raisin addition!

  50. Kate says...

    I read this recipe as I stood crammed on the bus home from work. I had no intention of making it.

    Then I walked into her house, tired and sweaty, kid mid-temper tantrum, mess everywhere, and no hope of dinner on the table anytime soon.

    Two lonely sausages, a can of beans from the back of the cupboard, and a bag of rocket lightyears past its expiry date (I just checked— four days past, but only a few slimy bits)

    …and then there was dinner, and it was delicious.

  51. Katie Larissa says...

    I’m pregnant and am craving salty + carbs like nobody’s business. So these days I’m eating a lot of angel hair pasta with a makeshift “dressing” of soy sauce, honey, rice wine vinegar, sesame oil, and crushed red pepper poured over it, then top with shaved carrots and toasted sesame seeds. It sounds odd, but it tastes so yummy to me right now!

    • Christine says...

      Salty + carbs. Pregnancy cravings! Nailed it. This sounds delicious.

  52. Marissa says...

    And if you add broth you’d also have a nice soup. :)

    • I was coming here to say I make basically this same dinner in soup form! Sometimes I substitute bacon, or andouille sausage, and sometimes I add an onion or carrots, but it’s basically the same just soupier! It’s so yummy and comforting on a fall day.

    • Amanda says...

      Haha I was about to say this could easily be soup. Or pasta – I make pretty much this same thing on top of penne all the time.

  53. HH says...

    When I first saw the photo, I thought it was a meal my Italian friend taught me. For a refreshing and speedy salad, mix white beans, tuna, minced white onion, olive oil, lemon juice, and lots of chopped Italian parsley with fresh ground pepper and sea salt. I like to sprinkle it with red pepper flakes or sriracha and mix it into kale for a healthy lunch.

  54. I make something really similar but turkey sausage, kale, and whole wheat pasta. my special trick is to use lemon infused olive oil. so yummy!
    x0x0 Caro

    • Julie says...

      Lemon infused olive oil — genius! We have a little oil shop in town I’ll have to stop in at today. :)

  55. Zoey says...

    Same! I stumbled on this recipe in Bon Appetit and it has been a lazy dinner staple since. I add some garlic and onion power for taste. If I am very hungry I’ll top it with a runny egg, yum.

    • Sarah M says...

      Oh my, a poached egg is a perfect idea!

  56. Daniela says...

    This looks so good! I made the most comforting meal for my boyfriend and I the other evening, inspired by the must-read cookbook Simple. Fry small potatoes in some olive oil, when they start softening throw in pancetta and when everything is cooked through (crisp potatoe!), you’re supposed to drop some eggs in but I recommend poaching them instead and adding some greens. Yum!

  57. Kristin says...

    for all y’all who, like me, are a little allergic to beans: i do this with a cup of orecchiette pasta – the little cups are handy for catching bits of sausage and garlic and the lip-smackingly yummy savory sauce that the cheese and oil creates – and it’s just as satisfying!

    • Abesha1 says...

      Thanks! I always think I’m the only person allergic to beans. Not chickpeas, though, which would also work here.

  58. Amy says...

    This exact recipe is in smitten kitchen’s everyday cookbook.

  59. Kate says...

    I am actually eating a version of this right now! I add a can of diced tomatoes and skip the lemon though. It’s fantastic…especially reheated for lunch the next day!

  60. We do something similar at home: sausage, french lentils, and kale. Brown sausage, add cooked lentils (you can get them vacuum-sealed at Trader Joe’s), a small splash of apple cider vinegar, season with a little salt + pepper, and cook until warmed through. Add chopped kale, and a splash of water, and stir until kale is wilted. It gets dinner on the table in under 15 minutes, which, if you’re a mom trying to feed a kid, is a triumph! it’s also easy on the wallet and incredibly healthy!

    • Any thoughts on how to get the smoky, rich flavor of sausage without actually using meat? We went veg last fall and one of the things I miss the most is a spicy sausage soup that I used to make that is fairly similar to this recipe. This looks delicious, but I’m trying not to fall off the turnip truck!

  61. Thank you so much for sharing the KSB love, COJ! I would add that it’s DELICIOUS tossed with pasta (and some extra pasta water), or over anything starchy: creamy polenta, brown rice, mashed potatoes, etc. Also makes for great lunch leftovers if you’re able to reheat it.

    • Joanna Goddard says...

      that sounds so, so good!

  62. Marissa says...

    This is one of my favorite go-to’s as well! I like to spice it up now and then (and when it looks good at the store) with broccoli rabe instead of kale. So yummy if you like the bitterness of the broccoli rabe!

  63. JM says...

    The salad version of the Zuppa Toscana soup! Man this does sound good. :D What other soups can I turn to salads?! Is this a thing?

    • ZMS says...

      My thoughts exactly. :D

    • Katie says...

      This was also my first thought! That soup is incredible.