17Sep 2008
Sausage, Kale, and White Bean Soup
Matt and I astonished our roommate Patrick with our enthusiasm for making soup when there are canned varieties. But we love fall: cool, overcast days; curling up on the couch with a book; and drinking tea and hot, broth-y soup. Most importantly, you can make a much greater quantity of homemade soup (freezing leftover soup works well), and it will be tastier than canned varieties.
This recipe was given to us by Matt’s cousin, and while it was my first time making soup with sausage (I prefer chicken), the soup came out marvelously.
Sausage, Kale, and White Bean Soup
- 1 bunch kale or other leafy green, rinsed and torn into bite sized pieces
- About half a lb of meat (I used a packet of portobello chicken/turkey sausage)
- 2-3 cloves garlic, minced
- 1 white or yellow onion, chopped
- 1 can small white beans, rinsed
- approx 5-6 cups low sodium chicken broth (we used half homemade broth and store-bought)
- 2-3 tbsp olive oil
- Heat the olive oil in large stock pot. Add the sausage (if raw, remove casings and break into smaller pieces as it browns. if pre-cooked, slice into small pieces before adding to pot), cook until browned. Remove the sausage, leaving the oil and brown bits in the pot.
- Add onion and garlic. If pot is dry, you can add a bit more oil (or butter if you prefer). Cook until translucent and very light brown. Add sausage back to pot. Add broth and bring to a boil.
- Reduce heat to simmer and add kale. Cook until fully wilted.
- Add beans and cook until heated through.
- Enjoy with a sprinkle of freshly grated Parmesan and some crusty bread.