White Bean, Kale, and Sausage Soup

October 27, 2016

Struggling to keep that summer bod and still enjoy all the yummy food that fall brings?

I was in that predicament before I found this delicious recipe!

I found it on Pinterest and it has been a constant go to recipe for my family and I on those chilly fall days, where you want something warm, but nothing that'll weigh you down

I wanted to share it with you guys because it's so dang good! I personally didn't add the potatoes and the bread at the end, because I was trying to keep it low-carb (;

 This is Chris' recipe from his blog, sharedappetite.com 

RUSTIC TUSCAN-STYLE SAUSAGE, WHITE BEAN, AND KALE SOUP

 

COOK TIME
1 hour 30 mins

TOTAL TIME
1 hour 30 mins
 Serves: 6-8 servings


INGREDIENTS"


2 tablespoons olive oil
1 pound Italian sweet sausage, casing removed
1 medium onion, finely chopped
2 large carrots, finely diced
1 large potato, finely diced
2 cloves garlic, minced
2 bay leaves
2 (15 ounce)cans white cannelini beans, drained and rinsed
2 bunches kale, stems removed and roughly chopped
52 oz. good quality low-sodium chicken stock
Kosher Salt and Freshly Ground Black Pepper, to taste
1 loaf baguette bread
Gruyere and Asiago Cheese, shredded


INSTRUCTIONS:

 

In a large pot, heat 2 tablespoons olive oil over medium heat. Add sausage and brown, stirring occasionally to break into smaller pieces, approximately 10 minutes.


Add onion, carrots, potato, and bay leaves. Season generously with kosher salt and cook until vegetables begin to soften, stirring occasionally, approximately 10 minutes.

 

Add garlic and beans, and cook for another 2-3 minutes.

 

Add kale, and cook until it becomes slightly wilted.

 

Add chicken stock, season with salt and pepper, and cover with lid.


Bring soup to a boil, then reduce heat and keep at a simmer for about 45 minutes, although a bit longer is completely fine. The soup will thicken as the potatoes begin to release their starch into the soup.
*the soup tastes best the second day. If time allows, cool soup completely, and refrigerate it for the following day. Reheat before serving.


When about ready to serve, slice baguette. Drizzle each slice with a little olive oil and season with kosher salt.

 

Bake at 350 degrees for about 5 minutes, until toasted. Top with grated gruyere and asiago cheese and broil for about 2-3 minutes, until cheese is melted. It can go from melted to burnt pretty fast, so don't leave broiler unattended.


Divide soup among bowls and top with a few slices of cheesy baguette.
 

 

If you guys decided to make this, send a picture to me on instagram or comment below if you enjoyed it! I'd love to see what you think about it and if you love it as much as I do! 

 

xoxo!

-Jess

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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