Kale, Sausage, and White Bean Soup

Soup weather is the best.  I failed to post this back when I made it in December because we had an unusually mild winter.  Luckily, there's been a touch of cold weather in January and I've actually got a pot of soup on the stove right now (Chicken Tortilla  Pita, though.  Whoops, don't have any tortillas on hand).  Speaking of soups, you all should check out my fellow Austin Food Blogger Maggie's soup post http://frommaggiesfarm.blogspot.com/2015/12/soup-weather-rabbit-sausage-soup-with.html?spref=tw

  • 1 tbs. olive oil
  • 1/2 small onion, diced
  • 2 cloves garlic, minced
  • 1 lb. hot Italian sausage
  • 6 c. chicken broth
  • 1 lb. small red or white potatoes, washed and quartered
  • 1 can white beans such as Cannellini, rinsed and drained
  • 2 tsp. Italian seasoning or dried rosemary and thyme
  • 1 bunch kale, stems removed and roughly chopped
  • salt and pepper to taste
  • shredded Parmesan and crusty bread (such as Rustic Rosemary Bread) to serve

  1. In a large pot or Dutch oven, saute onions in olive oil over medium-high heat for about 1 minute or until softened. Add garlic and sausage and cook for about 5-7 minutes.  Remove sausage from pot and once cooled, slice sausage and reserve for later.
  2. To pot, add chicken broth, seasonings and potatoes.  Allow to simmer for at least one hour.  Add beans, kale, and sausage and salt and pepper to taste.
  3. Ladle into bowls, sprinkle with Parmesan cheese, and serve with crusty bread.


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