Fixin’ Supper

SAUSAGE, KALE & WHITE BEAN SOUP

Rated 0.0 out of 5
IMG_5422
  • 2 tbsp olive oil
  • 1 lb mild ground Italian sausage
  • 1 small onion, diced
  • 2 cloves of garlic, minced
  • 2 Carrots, diced
  • 2 (15 oz) cans Cannelini beans, drained and rinsed
  • 4 cups chopped Kale
  • 2 bay leaves
  • 64 oz chicken stock
  • Salt & Pepper to taste
  • Crusty bread for serving
  1. Prepare vegetables and beans and set aside. In a dutch oven or large pot, heat olive oil over medium heat. Add sausage and cook until browned throughout. 
  2. In the same pot, add onion, carrots and bay leaves. Season with salt and pepper to taste and cook vegetables, stirring occasionally, until vegetables begin to soften, around 7-8 minutes. Add garlic and cook an additional 1 minute, or until fragrant. Add kale and wilt slightly, then add chicken stock. Taste your soup, and season with additional salt and pepper if desired.
  3. Increase heat to medium high and bring to a boil. Reduce heat to low, cover and simmer for 35-40 minutes.
  4. When ready to serve, ladle into bowl and serve with crusty bread.

NOTE:  This soup is even better the next day. Simply reheat and enjoy!

LEAVE A REPLY

Your email address will not be published. Required fields are marked *

There are no reviews yet. Be the first one to write one.