Sausage, Kale and White Bean Soup was in the cozy comfort food section of the January/February edition of Cooking with Paula Deen magazine.
A bowl of this hearty soup is ideal to chase away the winter chills! Use the smoked sausage of your choice~ turkey or chicken for a healthier alternative or andouille for extra spice and heat.
Sausage, Kale and White Bean Soup, adapted from Cooking with Paula Deen
Makes 3 quarts
1 tablespoon olive oil
1 (12-ounce) package smoked sausage, cut into 1/2-inch slices
3 (15-ounce) cans cannellini beans, drained and rinsed
1 onion, chopped
2 celery stalks, chopped
3 carrots, chopped
1 garlic clove, minced
6 cups chicken stock, reduced sodium
*1 small bunch kale, leaves stripped from stems and coarsely chopped (I added several handfuls from a bag of triple washed chopped kale)
*2 medium Yukon gold potatoes, peeled and chopped (I used baby Yukon golds, quartered, no need to peel)
Salt and freshly ground pepper to taste
*2 tablespoons sherry vinegar (I used red wine vinegar)
1 bay leaf
2 sprigs thyme
Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 7 – 9 minutes. Remove with slotted spoon and set aside.
Add onion, celery and carrot to pot, cook stirring occasionally for 5 minutes or until they begin to soften. Stir in garlic and cook 1 minute. Add the chicken stock, sausage and remaining ingredients. Bring to a boil, then reduce the heat to medium-low, cover and simmer 15 – 20 minutes until potatoes are tender. Discard the bay leaf and thyme sprigs. Season with salt and pepper to taste.
Top your soup with some grated Parmesan cheese for additional flavor or toast some leftover cornbreadto make cornbread croutons to add to your soup or chili.