Story, Value, and Becoming More Real
share post

Recipe for a Stone Soup

December 8, 2018

Ashlee Cowles


The week after I learned that a dear friend, gifted writer, and woman of tremendous faith had gone Home to be with the Lord, I came across an inscription she left in a classic children’s book gifted to my daughter. That book was Stone Soup.

This book has long been one of my favorites because it reminds me that with creativity and community, we can make amazing things from what looks like nothing. Generosity is the key!

The recipe below is one of my favorite weekday winter meals. Like Stone Soup, it is simple and inexpensive, but it goes a long way. May it inspire you to cultivate creativity and community through a shared meal with friends!

Stone Soup (aka Sausage, Kale, and White Bean Soup)

  • 1 Tbsp olive oil
  • 12 oz Italian sausage links, sliced into 1/4-inch thick slices
  • 1 red bell pepper, chopped
  • 1 medium yellow onion, chopped
  • 4 cloves garlic , minced
  • 3 (14.5 oz cans) low-sodium chicken broth
  • 1 cup water
  • Salt and freshly ground black pepper, to taste
  • Red pepper flakes, to taste
  • 6 oz kale , thick ribs removed, chopped (about 1 1/2 bunches. 5 oz if using pre-cut)
  • 2 (14.5 oz) cans white beans (Cannellini or Great White Northern), drained and rinsed



  1. Heat olive oil in a large pot over medium heat. Add sausage and cook until browned (about 5 minutes). Remove sausage, but leave oil in the pot.
  2. Return pot with oil to medium heat, add onion and red bell pepper and saute about 3 minutes. Add garlic and saute 1 minute longer.
  3. Stir in chicken broth and water. Season with salt and pepper and red pepper flakes (to taste). Bring to a boil over medium-high heat, and allow to gently boil 10 minutes. Add kale and allow to boil 10 minutes longer until kale is tender. Stir in cooked sausage and white beans.
  4. Serve warm with crusty bread and enjoy with friends!

The featured image is courtesy of Char Beck with Unsplash. Thank you, Char! 


Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Amy Baik Lee says:

    I’ve had a similar recipe for much of my married life — mine calls for a can of diced tomatoes instead of the bell pepper and onion — and I love how simple and good it is. I’m looking forward to trying your version, Ashlee! We miss you, and hope you have a wonderful Christmas with family and friends.

  2. Diane says:

    This sounds like a perfect meal for our Life Group! About how many servings does this recipe yield?

A Field Guide to Cultivating ~ Essentials to Cultivating a Whole Life, Rooted in Christ, and Flourishing in Fellowship

Enjoy our gift to you as our Welcome to Cultivating! Discover the purpose of The Cultivating Project, and how you might find a "What, you too?" experience here with this fellowship of makers!

Receive your complimentary e-book

Explore the

Editions Archive


organized for ease by author and category.

View Our Editions Archive