Prep time
10 minutes
Cook time
1 hour 15 minutes
Course
Main
Skill level
Beginner
Season
Fall, Winter
Serves
4
This soup has everything that you would want in a cold-weather pick-me-up. Combine a healthy dose of protein-rich, creamy cannellini beans, fresh veggies, and just enough sausage meat to add fat, depth, and flavor, and you end up with a simple yet soul-satisfying meal.
This is one of those rustic, country dishes that go hand-in-hand with a hunk of bread to mop up all the juices. Make this when you’re short on time or short on money. It also comes together in a pinch with kitchen staples for when guests arrive unannounced.
Ingredients
- 2 spicy Italian sausages
- Extra virgin olive oil
- Salt and pepper
- 2 (15.5-ounce) cans cannellini beans, drained and rinsed
- 4 cloves garlic, roughly chopped
- 2 tbsp. fresh sage leaves, minced
- 1 heaping cup of carrots, small diced
- 2 ribs celery, small diced
- 1 small onion, finely chopped
- 1 qt. chicken stock
- 1 cup San Marzano peeled tomatoes, roughly chopped with juice
- 1 small bunch kale, ribs removed and coarsely chopped
- Grated Parmigiano Reggiano cheese, to taste
- Crusty bread to serve on the side
Also works with
Special equipment
Preparation
-
In a medium soup pot, heat 2 teaspoons of oil over medium heat. Remove sausages from the casing, break them up into bite-size pieces, and brown in the oil until browned and crisp. Remove sausage pieces and set aside on a plate.
-
Add garlic and sage to the pan. Cook, stirring frequently, until the garlic turns golden at the edges. Then add carrots, celery, onion, and a pinch of salt; add more oil as necessary. Cook veggies until onion starts to caramelize slightly.
-
Add chicken stock and tomatoes, scraping the bottom of the pan to release brown bits. Add drained cannellini beans. Simmer partially covered for 30 minutes, stirring occasionally. Then, using an immersion blender, blend half of the mixture to make the soup creamy, but not completely smooth.
-
Add chopped kale and return cooked sausage to the soup, and simmer for an additional 15 minutes, stirring occasionally. If you like a thicker soup, simmer with the lid off to reduce. Season to taste. Ladle into bowls and top with grated Parmigiano Reggiano cheese and a dash of extra virgin olive oil. If you have extra, garnish with thinly sliced kale to add a fresh and crunchy texture.
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(0)Sausage, Kale, and Bean Soup
Prep time
10 minutes
Cook time
1 hour 15 minutes
Course
Main
Skill level
Beginner
Season
Fall, Winter
Serves
4
This soup has everything that you would want in a cold-weather pick-me-up. Combine a healthy dose of protein-rich, creamy cannellini beans, fresh veggies, and just enough sausage meat to add fat, depth, and flavor, and you end up with a simple yet soul-satisfying meal.
This is one of those rustic, country dishes that go hand-in-hand with a hunk of bread to mop up all the juices. Make this when you’re short on time or short on money. It also comes together in a pinch with kitchen staples for when guests arrive unannounced.
Ingredients
- 2 spicy Italian sausages
- Extra virgin olive oil
- Salt and pepper
- 2 (15.5-ounce) cans cannellini beans, drained and rinsed
- 4 cloves garlic, roughly chopped
- 2 tbsp. fresh sage leaves, minced
- 1 heaping cup of carrots, small diced
- 2 ribs celery, small diced
- 1 small onion, finely chopped
- 1 qt. chicken stock
- 1 cup San Marzano peeled tomatoes, roughly chopped with juice
- 1 small bunch kale, ribs removed and coarsely chopped
- Grated Parmigiano Reggiano cheese, to taste
- Crusty bread to serve on the side
Also works with
Special equipment
Preparation
-
In a medium soup pot, heat 2 teaspoons of oil over medium heat. Remove sausages from the casing, break them up into bite-size pieces, and brown in the oil until browned and crisp. Remove sausage pieces and set aside on a plate.
-
Add garlic and sage to the pan. Cook, stirring frequently, until the garlic turns golden at the edges. Then add carrots, celery, onion, and a pinch of salt; add more oil as necessary. Cook veggies until onion starts to caramelize slightly.
-
Add chicken stock and tomatoes, scraping the bottom of the pan to release brown bits. Add drained cannellini beans. Simmer partially covered for 30 minutes, stirring occasionally. Then, using an immersion blender, blend half of the mixture to make the soup creamy, but not completely smooth.
-
Add chopped kale and return cooked sausage to the soup, and simmer for an additional 15 minutes, stirring occasionally. If you like a thicker soup, simmer with the lid off to reduce. Season to taste. Ladle into bowls and top with grated Parmigiano Reggiano cheese and a dash of extra virgin olive oil. If you have extra, garnish with thinly sliced kale to add a fresh and crunchy texture.