The Recipe:

Gluten Free 3 Bean and Chicken Sausage Kale Soup

By:  Jessica  Dennis  Founder, Gluten Free Boston Girl  October 1st, 2014

This hearty soup warms up chilly nights. Use any type of canned beans you happen to have on hand and add rotisserie chicken or Italian sausage for a heftier dish, if you prefer. Or, omit the meat all together for a perfectly satisfying vegetarian dish that's also gluten free and dairy free.

Gluten-Free Dairy-Free Three Bean and Chicken Sausage Kale Soup


  • 2 T olive oil
  • 1 medium onion, chopped
  • 1 cup chopped carrot
  • 1 cup chopped celery
  • 1 cup chopped fennel bulb
  • 1/2 tsp salt, divided
  • 1/2 tsp freshly ground black pepper, divided
  • 2 garlic cloves, minced
  • 8 cups organic vegetable or chicken broth 
  • 7 cups chopped kale 
  • 12 ounce package of your favorite gluten-free chicken sausage
  • 3 cans (15 ounce) cans no-salt-added beans, rinsed and drained
  • 2 tsp dried basil
  • 1 (14.5 ounce) can diced tomatoes


  1. Heat a large stock pot over medium-high heat. Add olive oil to pan; swirl to coat. Add onion, carrot, celery and fennel and sauté 6 minutes or until tender.
  2. Stir in 1/4 tsp salt, pepper and garlic; cook 1 minute.
  3. Stir in 7 cups broth, kale and sausage. Cook 5 minutes or until kale starts to wilt.
  4. Stir in 2 1/2  cans beans, 1/4 tsp salt and pepper.
  5. Put remaining 1/2 cup broth and 1/2 beans in a blender or food processor and process until smooth. Add pureed bean mixture to soup.
  6. Bring to a boil; cover, reduce heat and simmer 5 minutes.


Be In The Know!

Want to stay on top of news and promotions from Abe's? Sign up for our newsletter.


Jessica Dennis

Founder, Gluten Free Boston Girl

Jessica Dennis At Gluten Free Boston Girl, a gluten free food blog based in the Boston area, Jessica writes about her adventures as a young woman who loves dining out, trying new food and experimenting with new recipes at home, all while sticking to a gluten-free diet.

Join the Conversation: