White Bean, Sausage, and Kale Soup

I love everything about soup.  I love making it, all the varieties there are, quantity most recipes make, that it freezes well, that it feeds a lot of people, that it is generally inexpensive per serving, the list could go on.  Thankfully I live with a husband who enjoys eating my soups (the 3 younger kids do not, but Zac didn’t either until about 6 years old, so there is hope!) so we have it often.  I came across the recipe that inspired this soup in a magazine recently and I just had to make it!  I was thinking about a package of amazing andouille sausage in my freezer and my love/desire to eat kale at least 4-5 times a week, this soup was a perfect match!

Packed with amazing flavor, this soup is perfect for a cold and rainy day!  Sometimes beans add to soup, sometimes they take away, in this case the white beans give this soup life!  I am so excited for you to try it.  I wish I could give out a “sample” to all my blog readers, what would be the best, passing food via the internet…

This recipe is a perfect example of how what you use influences your final product.  Please use good quality sausage for this soup!  I beg you to spend just a little extra (the huge pot only calls for 12-16 ounces of meat) because it really will make a difference.  Something else to note about this recipe, and all my soup recipes in that case, is the use of chicken base and water in place of chicken stock.  I love using “Better than Boullion” organic base (beef, chicken, and veggie) in my cooking.  I think it gives the food a richer flavor and you can control how much you want to use.  I buy mine at Costco, it’s the best price I’ve found.  Use whatever you have, homemade chicken base, canned or base.

• 1 lb. white beans, soaked overnight
• 10 cups water*
• 1/2 cup chicken base*
• 3 Tbs. olive oil
• 2 medium onions, diced
• 2-3 carrots, chopped
• 3 stalks of celery, chopped thin
• 3-4 cloves of garlic, pressed or finely chopped
• 1/2 tsp. dried thyme
• 1 14.5 oz. can of diced or crushed tomatoes
• Salt and Pepper to taste
• 1 bunch kale (about 8 cups)
• 12-16 oz. smoked sausage, such as andouille or kielbasa, cut into 1/2 in slices
• *chicken base could be substituted for this combo

White Bean, Sausage, and Kale Soup

Adapted from Better Homes and Garden’s

Soak the beans overnight and drain before using.  Place the water, chicken base and beans in a large stock pot and bring to a boil.  Reduce to medium low and cook partially covered for 45 minutes, or until the beans are tender.

While the beans are cooking chop the onion, carrots and celery.  Preheat a large skillet to medium with 2 Tbs. olive oil.  Saute the veggies 8-10 minutes, stirring often, try to avoid letting the onions turn brown. Add in the garlic, dried thyme and sprinkle with salt.  Cook for 30 seconds and stir in the tomatoes.  Turn the heat down to low and simmer until the beans are done.

Once the beans are soft, add in the tomato and veggie mixture to the stock pot, cover, and return to a simmer.

Add the remaining 1 Tbs. of olive oil to the skillet and return to medium heat.  Brown the sliced sausage on both sides, 5-8 minutes.  About 10 minutes before serving the soup stir in the sausage and roughly chopped kale.  Taste the soup and add salt and pepper as needed.  This soup is tasty the first day, but gets better on day 2 so plan for leftovers!