Kale, Sausage, and White Bean Soup

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
  • 2 tablespoons olive oil
  • ½ pound sweet Italian sausage (about 3 links), casings removed
  • 1 cup chopped finely chopped leek
  • 2 carrots, cut into ¼-inch chunks
  • 2 celery stalks, roughly chopped
  • 1 large russet potato, cut into ¼-inch chunks
  • 2 cloves of garlic, minced
  • 2 bay leaves
  • 6 cups chicken or vegetable stock
  • 2 cups cooked cannellini beans (rinsed and drained if from a can)
  • 1 large bunch of kale, tough stems discarded, torn into bite-sized pieces
  • fine sea salt and freshly ground black pepper
  • freshly grated Parmesan cheese for serving
  • bread for serving
  • Heat the oil in a large pot over medium.
  • Add the sausage and brown it, stirring occasionally to break it into smaller pieces, 5 to 8 minutes.
  • Stir in the leek, carrots, celery, potato, and garlic.
  • Continue to cook until the vegetables soften up a bit and become fragrant, about 5 minutes.
  • Add the bay leaves and stock, and bring the liquid to a boil. Reduce the heat and simmer for 30 minutes.
  • 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.
  • Serve with grated Parmesan and some good-quality bread.
By:  Dishing Up The Dirt by Andrea Bemis


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