Friday, December 4, 2015

Sausage, Bean and Kale Soup
























 
What is it about winter that makes you want to get up early and put on a pot of homemade soup?  Maybe all those times our Mom's told reminded us that a hearty bowl of soup would stick to your ribs? Maybe because you put so many great veggies and things that are good for you?  Maybe it just says comfort.  Maybe it makes us warmer and more cozy.  Whatever it is, as soon as the first  cold day arrives, you will find me in the kitchen chopping and slicing and filling  my soup pot with goodness!  And this is one of my favorites! 

Sausage, Bean and Kale Soup

     2 tablespoons olive oil
1 pound Italian sweet sausage, casing removed
1 medium onion, finely chopped
2 cloves garlic, minced
2 bay leaves
2 (15 ounce) cans white cannelini beans, drained and rinsed
2 bunches kale, stems removed and roughly chopped
52 oz. good quality low-sodium chicken stock

1 cup ditalini pasta (or any small pasta)
Salt and pepper to taste

In a large pot, heat 2 tablespoons olive oil over medium heat. Add sausage and brown, stirring occasionally to break into smaller pieces, approximately 10 minutes.



















Add onion and bay leaves. Season generously with kosher salt and cook until vegetables begin to soften, stirring occasionally, approximately 10 minutes. 

Add pasta, garlic and beans, and cook for another 2-3 minutes. 
Add kale, and cook until it becomes slightly wilted. Add chicken stock, season with salt and pepper, and cover with lid.



















Bring soup to a boil, then reduce heat and keep at a simmer for about 20-30 minutes until pasta is tender, although a bit longer is completely fine. The soup will thicken as the pasta begin to release starch into the soup.  

Serve and enjoy!










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