Kale, Sausage, and White Bean Soup. From the author: ”This soup makes me think of my childhood and how good our kitchen smelled when my mom made a batch of this stew. Delicious and farm-fresh to boot, this is the kind of meal you make when you’re homesick or just craving a little comfort.”
Serves 4-6
Ingredients:
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2 tablespoons olive oil
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½ pound sweet Italian sausage (about 3 links), casings removed
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1 cup chopped finely chopped leek
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2 carrots, cut into ¼-inch chunks
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2 celery stalks, roughly chopped
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1 large russet potato, cut into ¼-inch chunks
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2 cloves of garlic, minced
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2 bay leaves
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6 cups chicken or vegetable stock
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2 cups cooked cannellini beans (rinsed and drained if from a can)
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1 large bunch of kale, tough stems discarded, torn into bite-sized pieces
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fine sea salt and freshly ground black pepper
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freshly grated Parmesan cheese for serving
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bread for serving
Instructions:
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Heat the oil in a large pot over medium.
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Add the sausage and brown it, stirring occasionally to break it into smaller pieces, 5 to 8 minutes.
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Stir in the leek, carrots, celery, potato, and garlic.
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Continue to cook until the vegetables soften up a bit and become fragrant, about 5 minutes.
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Add the bay leaves and stock, and bring the liquid to a boil. Reduce the heat and simmer for 30 minutes.
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Stir in the beans, kale, and a generous pinch each of salt and pepper. Continue to simmer the soup for an additional 15 minutes. Taste test and adjust seasonings as needed.
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Serve with grated Parmesan and some good-quality bread.
By: Dishing Up The Dirt by Andrea Bemis
C2.
