White Bean, Kale and Sausage Soup
2015-09-27 12:42:30
- 1 tablespoon + 2 teaspoons olive oil
- 1 yellow onion, diced
- 1 carrot, sliced into thin rounds
- 4 garlic cloves, minced
- 1 bay leaf
- 1 can of no salt added or low sodium white cannellini beans, rinsed and drained
- 1 lb. bag Tuscan kale, stemmed removed and chopped
- 2 teaspoons thyme
- 1 teaspoon red pepper flakes
- 1 rind from parmesan block
- 2-3 links of turkey or chicken sausage
- 8 cups vegetable or chicken stock
- salt and pepper
- Cook sausage in 2 teaspoons olive oil until browned. Remove from heat and set aside.
- In a large stock pot, heat 1 tablespoon olive oil. Once hot, add onion. Cook a few minutes. Add carrot and garlic, cook a few more minutes until soft.
- Add thyme, red pepper flakes, bay leaf, and parmesan rind. Season with salt and pepper.
- Add kale and white beans and stir to combine. Add stock. Make sure all the kale is covered.
- Simmer on low for 30-60 minutes.
- Remove parmesan rind and bay leaf before serving.
- You can certainly serve this soup right away but the longer the cooks the more the flavor is developed.
- I cut the rinds off the parmesan blocks I buy and freeze them. They add great flavor to soups, sauces and stews.
By Erin Dishes
https://erindishes.com/
