I have never made homemade soup before but something about the chilly temps this week had be craving this comfort. The fact that I live with a soup connoisseur who had pre-printed multiple recipes she thought looked delicious pre-winter helped me narrow down which one to make. I landed on Rustic Tuscan-Style Sausage, White Bean, and Kale Soup.
It was fairly easy to make from the get go. Two things I would change for next time? Since the grocery store was out of Italian sausage, I used chicken link sausage instead. I missed the spice of the italian pork sausage so don’t skimp out on that. The second mistake was not chopping the Kale enough – so make sure you slice finer ribbons than in mine.
1 lb Italian Sweet Sausage, casing removed (I used a package of Italian Chicken sausage, just not the same)
1 Medium Onion
1 Large Potato, diced
2 Bay Leaves (I used Thyme instead)
2 cans White Cannelloni Beans, drained and rinsed (I would recommend 3 cans)
2 Bunches of Kale, stems removed & chopped
52 oz Chicken Stock (this seemed like a lot to me, so I did two parts chicken stock to 1 part water to achieve the liquidity)
Salt & Pepper to taste
- In a large pot, heat olive oil over medium heat. Add sausage and brown, stirring occasionally to break into smaller pieces for approximately 10 minutes.
- Add onion, potato & bay leaves to pot. Season generously with salt and pepper and cook until vegetables begin to soften, stirring occasionally for about 10 minutes. Add garlic & beans and cook another 2-3 minutes. Add kale and cook until it becomes slightly wilted. Add chicken stock (and water if you’re like me!), season with salt and pepper and cover with pot lid.
- Bring soup to a boil then reduce heat and simmer for 45 minutes. Soup begins to thicken as potato starch releases into liquid.
I served with toast & added a slice of cheese on top of individual soup bowls for extra favor. The melted cheese with the savory soup was perfect. Enjoy!