Rustic Sausage, White Bean, and Kale Soup
Recipe Date:
October 17, 2019
Serving Size:
8
Cook Time:
01:30:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 2 tbsps olive oil
- 1 lb Italian sweet sausage, casing removed
- 1 medium onion
- 2 large carrots
- 1 large potato
- 2 cloves garlic
- 2 Bay leaves
- 2 15 oz cans white canellini beans
- 2 bunches Kale, stems removed
- 1 64 oz. chicken broth
- 1 salt and pepper to taste
Directions
In a large pot heat olive oil over medium heat. Add sausage and brown, breaking into smaller pieces and stirring occasionally. Add onion, carrots, potato, and bay leaves. Season generously with salt and cook until vegetables begin to soften. Add kale and cook until slightly wilted. Add chicken stock, season with salt and pepper, and cover with lid. Bring soup to a boil, then reduce heat and simmer for about 45 minutes. Serve with slices of toasted baguette, Gruyère and Asiago cheese, and a glass or two of your favorite Keuka Spring white wine.