White Bean and Kale Soup with Sausage
Soups and Stocks
Servings: 5
Ingredients
Olive oil
2 shallots, small diced
2 cloves of garlic, finely chopped
2 medium carrots, diced
4 ounces cremini mushrooms, roughly chopped
1/2 cup white wine
5 cups vegetable stock
1 15-ounce can white beans (like Great Northern), drained and rinsed
2 tablespoons chopped rosemary
1 bunch kale, Lacinato Kale, stems removed and leaves torn or roughly chopped (should yield about 2 packed cups)
1 pound sausage (like kielbasa or chorizo)
Kosher salt and freshly ground black pepper
Crushed red pepper flakes
Parmesan cheese
Directions
Heat a few tablespoons of olive oil in a heavy bottomed pot over medium heat
Add the shallots and season with salt and pepper; cook down until almost transparent, about 5 minutes
Add the garlic, carrots, mushrooms, and a pinch of the red pepper flakes
Season and cook, stirring occasionally, until slightly softened
Add the wine and use it to loosen and scrape up all the awesome brown bits from the bottom of the pot
Cook until the liquid is reduced slightly
Add the stock, beans, and rosemary. Bring to a boil, and then add the kale.
Reduce to a simmer and cook for 15 to 20 minutes
While the soup is cooking, brown the sausage in a medium pan. If crumbled, add directly to the soup. If linked, transfer to a cutting board. Thinly slice crosswise, stir into the soup
Serve with a sprinkling Parmesan cheese. Plus Toasted hearty bread rubbed with garlic
