Monday, March 17, 2014

White Bean, Kale and Sausage Soup

It's a windy St. Patrick's Day. From my apartment's window, all day I've been watching people walk by wearing green and even one dude wearing a kilt. Mondays are usually a quiet day for me anyways, working on projects via my faithful little computer. While working on projects, I scrolled by this lovely little soup with a green background and healthy superstar kale. So why not join in on the wearing of green even if it is just from my cozy little apartment.

I made this soup on a whim wanting a flavorful broth that exhibited the spiciness of sausage, with the texture of kale, and creaminess of white beans. After pulling this soup into completion, I realized it was very similar to the Zuppa Toscana soup served at a very popular Italian restaurant. I love this soup on a cold, wintery day, and even my hubby who doesn't prefer soup for dinner loves this one, as it is hearty and full of variety. For the soup to be more like Zuppa Toscana, omit the tomato and cabbage.

I hope you enjoy.

White Bean, Kale and Sausage Soup
Original Recipe
Time: 45 min Serves: 4

3 tbsp olive oil
1/2 red onion, diced
2 garlic cloves, peeled and left whole
1/2 lb Hot Italian Sausage, organic if possible
2 bay leaves
2 small potatoes, cubed
6 cups Chicken Broth, homemade and organic
1/2 tomato, quartered
1, 16 oz can white beans, rinsed and drained
1/4 tsp Himalayan salt and pepper (or to taste)
4 kale leaves, stems removed, torn into bite sized pieces
3/4 cup red cabbage, chopped
1/4 cup half and half or milk, organic if possible

How To:
Heat olive oil in a large stock pot over medium heat. Add onions and garlic, sauté for three to five minutes. Add sausage and break up with wooden spoon. Add bay leaves. Continue to sauté for 12 minutes or until sausage is browned and cooked through. Add potatoes, cook for 10 minutes, stirring occasionally.

Gently pour in chicken broth. Add tomato and white beans. Turn heat to high and bring soup to a boil. Once the soup is boiling, turn heat back down to medium-low. Gently boil until the beans and potatoes are completely tender, about 15 - 20 minutes.

Season soup with salt and pepper, taste to correct if need be. Add kale, cabbage, and half and half. Stir soup to incorporate, and cook for another five minutes. Turn off heat.

Remove bay leaves and serve.

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