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sausage white bean kale soup

Posted on December 9th, 2011  |  6 Comments


Top Ten Reasons to Make Sausage White Bean Kale Soup

1. It’s got sausage.

2.  It’s a one pot meal.

3. It tastes like all day flavor, but it’s not.

4. It makes leftovers.

5. It looks like Christmas.

6. It’s an easy way to eat kale without tasting it, if you’re into that.

7. My husband declared it the best soup ever.

8. It’s easily substitute-able; kidney for white, swiss chard for kale, pork sausage if you declare.

9. You don’t need stock. Yeah that’s right.

10. It takes 30 minutes. Real time 30 minutes.

Did a search on my blog yesterday for soup.

I believe “are you kidding me?” was the exact language expelling from my lips when I realized there was only one soup recipe on The Talking Kitchen. And it’s not even original.

Lauren, “no soup for you!”

So obviously I had to make some, seeing as how it’s cold outside, and I may or may not be fighting off a multitude of viruses from all the sick kids parents send to school. (sorry, but at that age they don’t get the whole personal space thing too well :))

Ah, who cares, soup heals all. Especially soup that tastes this good.

Although I hadn’t made this exact variation before, this recipe ‘idea’ spawned from living alone after my husband abandoned me had to move to California a few months early and left a plentiful cooker to prepare for just one. Trader Joes chicken sausage to the rescue! One sausage browned, shallot sauteed, pan deglazed and whole wheat couscoused later, dinner for one was served.

I’m not living alone these days, but I am feeling a bit overwhelmed with the whole work thing, holiday thing, gotta get all my work done so I can go on vacation to then come back and make up all my work thing.

30 minute soup is exactly what the food doctor called for!

Good thing too cause I was feeling too much wear with all this recipe restriction from baking these and these. “I’m a peacock, you gotta let me fly!” (name that movie) So I did, I flew right into the kitchen, opened up the pantry doors, and let it speak to me.

This is what I got:

A can of diced tomatoes and cannelloni beans spoke to me, they said, “get some chicken sausage out of the fridge and one of those onions from the counter top, Let’s Have a Party!”

Yeah, they really said that.

What?

Your food doesn’t talk to you?

What, you don’t have parties with your food?

C’mon!

What are you eating?

And then for a moment I felt bad. I thought I was gonna have to tell my Beans and Tomatoers that we couldn’t have a party cause Stock is out of town.

And then I was like, “forget you stock, you’re missing out. Water is ALWAYS in town.

And so it was.

30 minutes later, party in my mouth.

Here’s an informal invitation from The Talking Kitchen  to have a party in your mouth too.

Have at it!

~l

∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞

sausage white bean kale soup

serves 4-6

5 chicken sausages

2 Tbsp extra virgin olive oil

1 small onion, diced

1 shallot, sliced

1 clove garlic, diced

1/2 tsp red pepper flakes

1/4 tsp salt

1/8 tsp cumin

1 tsp dried spices mix (I used oregano, parsley, onion, garlic, paprika)

 1 bay leaf

1 can diced tomatoes

1 can cannelloni beans, drained and rinsed

3-4 c. filtered water or stock

6 stalks of kale, de-stemmed and roughly chopped

 1. In a medium-large saucepan heat the oil over medium high heat, add the sausage (by squeezing it out of it’s casing) and cook until browned, breaking up the sausage into smaller pieces with a wooden spoon. Remove from pan with a slotted spoon.

2. Reduce heat to medium, add onions and cook 3-4 minutes then add shallot and garlic. Add all the spices, stir and sauté for 1-2 more minutes.

3. Next, start by adding one cup of the water, using the back of a wooden spoon, scrap all the brown bits off the bottom of the pan. THIS STUFF IS GOLDEN. Then add in the tomatoes, rinsed beans and cooked sausage. Add the rest of the water, plus or minus a cup depending on your soup-thickness preference.

4. Bring to a boil and reduce to a simmer for at least 10 minutes. Stirring occasionally.

5. The kale can be added right before serving (about a stalk per serving) or at the end. (which is now.)

6. Serve warm with crusty bread.

Enjoy!

 

 

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6 Responses

  1. Adam Brown says:

    This sounds really easy. I am going to try it on Sunday to eat during the Denver Broncos Game. White Bean, Sausage, Kale and Tebow soup.

  2. Thanks for the invite. Totally had a party in my mouth. A.MAZE.ING! Appreciate you sharing this with all of us. Had to share your goodness on my blog too…check it out if you like :) http://inherchucks.com/2012/01/08/sausage-white-bean-kale-soup/

  3. [...] Recipe slightly adapted from the talking kitchen [...]

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