Autumn recipe
elixxir you should try this!!! So, so, SO delicious. Perfect for an autumn dinner with some crunchy, buttery garlic toast. And easy!!!
Sausage, Kale and White Bean Soup
1 or 2 cans navy beans
1 large bunch of kale, rinsed, stemmed and chopped
1 Tbsp olive oil
1 pound spicy Italian sausage (Spolumbo's is great, or any sausage you like)
1 c chopped shallots (or diced white/yellow onion)
1 garlic clove, crushed
4 c chicken broth
salt and pepper
Warm oil in bottom of soup pot over medium-high heat. Cook the sausages until just browned on the outside and cooked enough to hold together when sliced. Remove from pot, slice, then return to pot and cook until each piece is nice and golden on both sides. Remove from pot.
Add shallots (or onions) and garlic to soup pot and cook until soft, about 3 minutes. Pour in a splash of stock and scrape up and browned bits of sausage.
Return sausage to pot, with beans (and liquid). Stir in chicken broth. Bring to boil, reduce to low and simmer uncovered 15 minutes. Add kale and cook about 5 minutes longer. Season to taste with salt and pepper.
Delicious!!!!!!! We used one can of navy beans and one of pinto beans, which was great, really hearty. I also filled the empty cans about half full of water and swirled around to pick up all the juices, then added that to the soup so it had a bit more liquid. It's an easy recipe to tweak to your tastebuds. And the kale is fantastic, adds colour and nutrients, but doesn't get all mooshy like most greens would.
Sausage, Kale and White Bean Soup
1 or 2 cans navy beans
1 large bunch of kale, rinsed, stemmed and chopped
1 Tbsp olive oil
1 pound spicy Italian sausage (Spolumbo's is great, or any sausage you like)
1 c chopped shallots (or diced white/yellow onion)
1 garlic clove, crushed
4 c chicken broth
salt and pepper
Warm oil in bottom of soup pot over medium-high heat. Cook the sausages until just browned on the outside and cooked enough to hold together when sliced. Remove from pot, slice, then return to pot and cook until each piece is nice and golden on both sides. Remove from pot.
Add shallots (or onions) and garlic to soup pot and cook until soft, about 3 minutes. Pour in a splash of stock and scrape up and browned bits of sausage.
Return sausage to pot, with beans (and liquid). Stir in chicken broth. Bring to boil, reduce to low and simmer uncovered 15 minutes. Add kale and cook about 5 minutes longer. Season to taste with salt and pepper.
Delicious!!!!!!! We used one can of navy beans and one of pinto beans, which was great, really hearty. I also filled the empty cans about half full of water and swirled around to pick up all the juices, then added that to the soup so it had a bit more liquid. It's an easy recipe to tweak to your tastebuds. And the kale is fantastic, adds colour and nutrients, but doesn't get all mooshy like most greens would.