Friday, January 9, 2015

Tuscan White Bean, Sausage and Kale Soup

This soup is right up there with the Top 5 all time favorites soups in my family.

I could easily make this once a week during the winter, and no one would complain about how frequent I was serving it, in fact they would happily ladle it in and smile with every  single  bite.

No lie.

It's hearty with lean italian sausage, chock full of good for you veggies, has a tiny spicy kick, white, creamy beans and the real kicker....

It's even better the next day!

Even people who say they hate kale, will happily lap this up. Kale? What kale? 

Oh that green veg? I thought it was umami, love it!

Haha...yes, that happened.

Made in one pot, it is a cooks dream.

Impressive-huh! See, it's hot and waiting...

Don't be scared by the time it takes to make, once you have all the ingredients in the pot, it just sits and simmers...while you sit and drool.

BONUS! It makes a lot and freezes beautifully.

2 tablespoons olive oil
12 oz.  Italian sweet sausage, casing removed
1 medium onion, finely chopped
2 large carrots, finely diced
2 celery stalks, finely chopped
1 large potato, finely diced
2 cloves garlic, minced
1/4 tsp red pepper flakes
2 bay leaves
2 (15 ounce)cans white cannelini beans, drained and rinsed
1 bunches kale, stems removed and roughly chopped I used Lacinto or dinosaur kale
6 cups of water
2 Knorr chicken bouillon cubes or the equivalent of your favorite brand
Kosher Salt and Freshly Ground Black Pepper, to taste

In a large pot, heat 2 tablespoons olive oil over medium heat. Add sausage and brown, stirring occasionally to break into smaller pieces, and to brown and crisp slightly, approximately 8 minutes.
Add onion, carrots, celery, potato, red pepper and bay leaves. Season generously with kosher salt and cook until vegetables begin to soften, stirring occasionally, approximately 10 minutes. 
Add garlic and beans, and cook for another 2-3 minutes. 
Add kale, and cook until it becomes slightly wilted. It will fill your pot, don't panic, it wilts down. 
Add water and bouillon and season with salt and pepper.
Bring soup to a boil, then reduce heat, cover and keep at a simmer for about 45 minutes, although a bit longer is completely fine. The soup will thicken as the potatoes and beans soften. Stir occasionally.
Serve with a cheese toast or other hearty bread. 

This recipe is adapted from:Shared Appetite


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