This soup is so wonderful during chilly weather. It is incredibly quick and easy to make, yet tastes like something you worked on all day! I ran across the original recipe on the 100 Days of Real Food website. I made a few changes, just because I had an extra large bunch of kale to use and because I wanted to add thinly sliced potato which really added quite nicely, reminiscent of a soup at Olive Garden restaurant.
Here is my version of the 100 Days of Real Food recipe for Kale, Sausage and White Bean Soup, (click HERE to print):
Kale, Sausage, White Bean Soup with Potato
½-1 Onion, peeled and diced
2 cloves Garlic (I use microplane, but you can mince)
1 pound Chicken Italian Sausage links, cut into ¼” slices
6 cups Chicken Stock/Broth (48 oz)
1 bunch of Lacinato Kale, washed stalks removed, and chopped
2 cans Cannellini Beans, drained and rinsed (or other white bean)
1-2 Yukon Gold potatoes (large), quartered and sliced thin.
Pepper, taste before adding Salt.
Note: If you have a large bunch of kale, you can add more chicken broth, I added 4 cups (32 oz.), I also added one more can of cannellini beans (rinsed and drained).
Heat oil in large soup pot over medium heat. Cook the onion for 2-3 minutes. Remove onion and put in small dish to add back later.
Add sausage (in batches so that it browns slightly) – cook for 5 minutes (if sliced rather thin, or 10 minutes if thicker).
When sausage is almost done add the garlic and stir while it cooks about 30 seconds or until fragrant (if pan is dry use a little olive oil before adding garlic).
Add onions back into the pot with sausage and garlic.
Add chicken broth, and stir to loosen browned bits on bottom of pan.
Add the sliced potato, and cook until you can pierce with a fork.
Now add the chopped kale, beans, Salt (if you need it) and Pepper. Cook 10-20 minutes, until beans are hot and kale is wilted.
Catch you back here tomorrow!