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Thursday October 20, 2011

Sausage & Kale Soup

Now that it’s the season for hard squashes and dark, leafy greens we thought we’d pass along another great, easy, hands-off recipe for your fall veg!

White Bean, Sausage & Kale Soup

  • 1 pound hot Italian sausage (casings removed)
  • 1 tablespoon red wine vinegar
  • 1/2 pound dry white beans (canellini or great northern), rinsed
  • 1 yellow onion, diced
  • 2 ribs celery, diced
  • 2 carrots, peeled and diced
  • 2 large cloves garlic, minced
  • 8 cups chicken broth
  • 3-4 sprigs fresh thyme
  • 14 oz canned, diced tomato
  • 1 large bunch kale, thick stems removed and chopped
  • Parmigiano-reggiano cheese (optional)

Cook the sausage in a medium skillet until lightly browned.  Use a wooden spoon to break up the pieces while you cook so you have small crumbles of sausage.  Deglaze the pan with red wine vinegar and scrape everything (including drippings!) into the pot of a large crockpot.  Add onion, celery, carrot, garlic, chicken broth, thyme, and canned tomato.  Stir in dried white beans and cook on medium for 6-8 hours.  (If you have a parmigiano-reggiano rind in your fridge, add it to the soup to infuse flavor while it cooks.)

About 30 minutes before serving, stir in the chopped, cleaned kale and test seasoning.  Salt and pepper to taste.  (This will largely depend on the saltiness of the stock you are using.)

Serve with croutons and a couple shavings of fresh cheese, if desired.  This is the perfect soup to start in the morning and enjoy when you come home after a long day!

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