Tuesday, December 21, 2010
Sausage, Kale and White Bean Soup
This is one of the easiest, most flavorful soups imaginable, and it's one of my favorites for fall and winter, when local kale is cheap and easy to come by. It's simple, rustic, hearty and light. Served with a good loaf of bread and a salad, it's an awesome dinner.
It's best to use a good sausage, one that you really like (I use Whole Foods house made spicy Italian), because with so few ingredients, you really taste it. And if you don't like kale, any kind of dark green - chard, mustard, collard, turnip, beet - would work just as well.
Prep Time: 10 mins
Cook Time 30 mins
1 bunch lacinato kale, washed, trimmed from stalks, and finely chopped
1 small yellow onion, finely diced
1 pound bulk sausage (linked sausage is fine too - I've used spicy Andouille and it's awesome)
8-10 cups chicken or vegetable stock, or half stock/half water.
Salt and pepper to taste
Sautee onion in 1 tablespoon olive oil about 2 minutes. Add sausage and cook until almost browned, about 5 minutes. Add kale and continue cooking until sausage is done. Add stock and simmer 30 minutes, or longer, depending on how much time you have. Add white beans and warm through, about 10 minutes before serving.
This is so easy to put together, that it could be done in the morning, and left on low in a slow-cooker all day. It's also great to make the day before, because the flavors develop as it sits. It would be delicious with carrots, garlic, potatoes, or served over rice... but I love it in all its simple glory.