White Bean, Kale and Sausage Soup
Servings 6
Ingredients
- 1 pound Smoked Sausage*, cut into 1/4" coins ensure it is gluten free if needed!
- 2 tablespoon extra virgin olive oil (EVOO)
- 1 large onion, diced (about 2 1/2 cups total)
- 5 cloves garlic, minced
- 4 large carrots (cut into 1/2" coins-about 1 1/2 cups total)
- 2 cans cannellini beans (15 oz each)
- 2 quarts chicken broth
- 1 piece Parmesan Reggiano rind (about 2"x2") optional**
- 1 tablespoon fresh rosemary (or 1 teaspoon dried)
- 1 bunch kale (about 8 oz/4-5 cups chopped)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
Instructions
- In an 8-quart stock pot heat 1 tablespoon of the olive oil on medium high heat. Once heated, place the sausage in the pan and brown nicely on both sides, about 3-4minutes per side. Remove sausage from pan with slotted spoon to a paper-towel lined plate and allow to drain. Discard all but 1 tablespoon of remaining grease.
- Add remaining olive oil to pan, reheat to medium high and saute onion until just turning translucent, about 5-7 minutes. Add minced garlic and cook for another minute, being careful not to burn the garlic. Add carrots and saute for 3-4 minutes
- Add broth, beans, parmesan rind, rosemary, kale, sausage, salt and pepper. Bring soup to just boiling, then lower temperature. Simmer (covered) for about 30-40minutes.
- Serve with a drizzle of olive oil and some grated parmesan.
Notes
*Any smoked sausage should work in this soup. Alternatively you can also use Italian Sausage links.
**If you don't have any Parmesan Reggiano rinds on hand, no worries! Their value is the creaminess they add as well as the salt. You'll probably find you want to add a bit more salt without the rind.