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:
- 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
- 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.
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.
3. Add garlic and beans, and cook for another 2-3 minutes. Add kale, and cook until it becomes slightly wilted.
4. Add chicken stock, season with salt and pepper, and cover with lid.
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!!