Italian Sausage and Bean Soup with Kale

Italian Sausage & Bean Soup with Kale

Italian Sausage & Bean Soup with Kale

I’ve been on a soup roll lately! I think that we had such a hot summer here in Kansas City that soup was the furthest thing from my mind. Now that it’s cooler and it’s been three or four months since I’ve fixed soup, it just sounds so good!! This recipe is adapted from another one that I found at Kalyn’s Kitchen. I used kale instead of chard, though, because I like the “chew” that remains even after kale has been simmered in soup. It doesn’t just turn into a slimy mess. The fennel in this recipe is what makes it so delicious, in my opinion, so don’t leave it out.

Ingredients

8 C. chicken stock (I use Kitchen Basics)
1 tsp. dried basil
1 tsp. ground fennel
5 links turkey Italian sausage
1 medium onion, chopped in 1/2 inch pieces
2 cloves garlic, finely minced
2 – 15 oz. cans white beans, undrained
4 handfuls of kale (remove the rib from the leaves and cut into ribbons)
fresh grated parmesan cheese to taste

1. Dump the chicken stock, dried basil, and ground fennel into a large soup pot and bring to a low simmer while preparing the rest of the recipe.
2. Squeeze the sausage out of their casings and saute along with the onion until the sausage is well browned and the onions transparent. Break the sausage into small pieces as it browns. Add the garlic the last 2 minutes of cooking.

Browning Sausage and Onions

3. Add the beans to the simmering soup stock, rinsing the cans with 1/4 C. water and adding to the stock.
4. Add the browned sausage and onions to the stock. Simmer 10 minutes.
5. Add the kale ribbons to the soup and simmer another 10 minutes or until the kale is cooked and the flavors are well blended. Serve with fresh grated parmesan cheese on the side.
Serves 6


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