Tuscan White Bean, Sausage and Kale Soup
- Yield 6
- Prep 10 minutes
- Cook 20 minutes
- Total 30 minutes
Tuscan White Bean, Sausage and Kale Soup is a soup recipe on Avoteb. The yield on the card is 6. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 2 tablespoons olive oil, divided
- 1 pound smoked sausage*
- 1 medium white onion, peeled and diced
- 2 medium carrots, peeled and diced
- 6 cloves garlic, peeled and minced
- 8 cups chicken stock
- 2 (15-ounce) cans white beans (canneloni or Great Northern)
- 2 sprigs fresh rosemary + 2 sprigs fresh thyme (**or see dried seasoning options below)
- 1 bunch lacinato or curly kale, roughly chopped with tough stems removed
- sea salt and freshly-cracked black pepper
- freshly-grated Parmesan cheese
Method
Warm 1 tablespoon oil in a large stockpot over medium-a hot burner. Tip in sausage and sauté for 5 minutes, stirring and flipping occasionally, until browned. Take a slotted spoon to move the sausage to a clean plate, and keep nearby. Discard any remaining grease.
Tip in onion and carrot and sauté for 7 minutes, stirring occasionally, until the onion is soft and translucent. Stir in the garlic and sauté for 1-2 more minutes, stirring frequently, until fragrant.
Tip in in the chicken stock, white beans, herbs, and cooked sausage and stir until combined. Continue cooking until the soup reaches a let it bubble gently.
Stir in the kale, cover and cook for 5 minutes, or until the kale has softened a bit.
Taste, and season with a few generous pinches of salt and pepper as needed.
Plate warm, garnished with lots of Parmesan cheese. Or move to a sealed container(s) and refrigerate for up to 3 days, or freeze for up to 3 months.
