white bean, sausage and kale soup
The winter is finally almost coming to a close but there is still a bit more time left for soup.
Two years ago, it feels like all I did was make soup ... and this year not so much. While I've been cooking a little bit more than the writing lets on, there has been minimal soup and minimal amounts of kale. Kale is one of the aspirational vegetables that I would often purchase on the weekend, but barely barely barely get around to using before it gets crazy wilty.
This time was very different. I was home for the weekend last week and envisioned this coming together when I walked in those automatic grocery store doors. I did a little googling to make sure I wouldn't miss anything big in terms of ingredients and was on my way. BTW, it's amazing how much more affordable suburban groceries are. Clementines are pretty much always $5.
This soup is pretty great. I will absolutely be adding it to the "make again" list. It was also super easy to whip up on a Sunday night. Don't be intimidated by the use of a blender but also don't skip that step. The pureed white beans thickens the soup and makes it a little creamy without any dairy.
This soup is pretty great. I will absolutely be adding it to the "make again" list. It was also super easy to whip up on a Sunday night. Don't be intimidated by the use of a blender but also don't skip that step. The pureed white beans thickens the soup and makes it a little creamy without any dairy.
Here's how it goes.
(Step 1) Place a large pot over medium heat. Heat 1 tablespoon of olive oil in pot, swirl to coat, and add sausage. Cook, stirring occasionally, for about 5 to 7 minutes or until the sausage is browned.
(Step 2) Add minced garlic. Stir and cook for about 1 minute, or until garlic is fragrant and light golden brown.
(Step 3) Pour 4 cups chicken broth/stock into pot and stir in kale, bay leaf, and garlic powder. Increase heat to high and bring to a boil. Reduce to a simmer, cover, and cook for 5 minutes.
(Step 4) Place about 1/3 of the drained beans in a blender or food processor along with the remaining 1 cup chicken broth/stock. Puree until smooth.
(Step 5) Once kale is tender, add whole beans, and purreed beans to the pot. Season with dashes of salt and pepper, to taste. Stir and simmer for a few minutes until heated through. Remove bay leaf before serving.
Shopping List
1-2 tablespoons extra-virgin olive oil
12 ounces sausage/chorizo/etc cut into 1/4-inch slices
5 cloves garlic, minced
5 cups chicken broth or stock, divided
8 ounces kale, tough stems removed and finely chopped/shredded
1 small bay leaf
1/2 teaspoon garlic powder
4 (15-ounce) cans white beans (such as Cannellini, Great Northern, or Navy), rinsed and drained
1-2 tablespoons extra-virgin olive oil
12 ounces sausage/chorizo/etc cut into 1/4-inch slices
5 cloves garlic, minced
5 cups chicken broth or stock, divided
8 ounces kale, tough stems removed and finely chopped/shredded
1 small bay leaf
1/2 teaspoon garlic powder
4 (15-ounce) cans white beans (such as Cannellini, Great Northern, or Navy), rinsed and drained
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