Tuesday, January 21, 2014

Kale, White Bean and Sausage Soup- Kale Week

We are having cold weather and snow today.  The best way to stay warm is to eat a hot bowl of soup.  Kale is glorious on soup.  Unlike spinach, it really knows how to hold up in soup without becoming soggy or disintegrating.  I love how well kale is complimented by both the savory sausage and the creamy cannellini beans.   So if you are having cold weather like us... this soup is perfect for the day.  If you are having a hot day... put a fan on, wear some shorts and eat a bowl of this soup... it's still good.

1lb of lean Italian Sausage (crumbled)
3 large handfuls of fresh kale coarsely chopped
2 (15oz) cans of cannellini beans
8-10 cups of chicken stock (or bullion/water equivalent)
2-3 cloves of garlic
1 medium onion chopped
red pepper flakes to taste
1/2 tsp of dried basil
1/2 tsp of dried oregano
1/8 tsp of grated fresh nutmeg
seasoning salt and pepper to taste

Remove the casing if the sausage is in links and crumble it.  Brown it in a large soup pot. My sausage was very lean and very little oil came out of it.  If you have a lot of oil drain it all except for 1 Tbs worth.  I actually had to add a little canola oil to cook my onions.  Next add your onions and garlic.  Saute for a few minutes stirring well.

Then add your seasoning, herbs and stir well.Add your liquid and de-glaze the bottom of the pan.  You can add fresh chicken stock, can, carton, water and bullion or any combination of the above.  I used 1 carton that had 4 cups of stock and then used water and bullion powder for the rest.  Bring soup to a boil.

Next add your coarsely chopped kale and 2 cans of drained beans.  Allow the soup to boil or simmer until the kale is at the right texture of your.  I don't like it overly wilted. Taste for seasoning.  Serve with some grated Parmesan cheese on top and bread.  Enjoy.   Serves 6

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