White Bean, Kale and Spicy Sausage Soup

So admittedly it is definitely NOT soup weather.  I am overheating at the thought of having a warm bowl of soup and a glass of red wine for dinner.  But, the day will come when I can’t wait to get home and have some soup with my heat on, and my garden really over-produced kale this year so I decided to make a white bean, kale, and spicy sausage soup to freeze so that its on hand when the cold days arrive 🙂

Here is the recipe:

INGREDIENTS
  • 2 tablespoons olive oil
  • 1 pound hot Italian sausage, casing removed
  • 4 shallots, finely chopped
  • 2 large carrots, finely diced
  • 1 large potato, finely diced
  • 4 celery stalks, cubed
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 2 (15 ounce)cans white cannelini beans, drained and rinsed
  • 2 bunches kale, stems removed and roughly chopped
  • 52 oz. good quality low-sodium chicken stock
  • Kosher Salt and Freshly Ground Black Pepper, to taste

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  1. In a large pot, heat 2 tablespoons olive oil over medium heat. Add sausage and brown, stirring occasionally to break into smaller pieces, approximately 10 minutes.

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2.    Add onion, carrots, potato, and bay leaves. Season generously with kosher salt and cook until vegetables begin to soften, stirring occasionally, approximately 10 minutes.

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3. Add garlic and beans, and cook for another 2-3 minutes. Add kale, and cook until it becomes slightly wilted.

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I added kale until the pot was full- it cooks down so much!

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4.    Add chicken stock, season with salt and pepper, and cover with lid.

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5.  Bring soup to a boil, then reduce heat and keep at a simmer for about 45 minutes, although a bit longer is completely fine. The soup will thicken as the potatoes begin to release their starch into the soup.

Freeze, or eat 24 hours later. Enjoy!!

XX.

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