SoupMay 24, 2020
Cannellini Beans, Sausage, Kale Soup
Creamy beans, earthy kale, a note of sweetness from the carrot, a slight kick of peppery heat from the sausage and we are winning. Winning with the fry fry take on a classic and very delicious soup.
Time: 2 hours plus overnight soak of beans, Serves 6
Mise en Place
Staples
- 6 cupschicken broth
- 2 cupschicken stock
- 1 tbsolive oil
- canola oil
- kosher salt
- black pepper
- 4 clovesgarlic, minced
Produce
- 1 mediumonion, diced
- 1 lbdried cannellini beans, soaked overnight
- 2carrots, peeled and sliced
- 1 bunchdino kale, torn off stem, sliced
Herbs
- 2bay leaves
Meats
- 1 lbitalian sausage, mild or sweet
Equipment
- 1skillet
- 1pot
Directions
- soak your beans overnight in 3 quarts + 3 tbs kosher salt
- 2 hours before soup time – bring pot to medium low heat and cook onions in olive oil with a good pinch of salt till soft, 6-10 minutes
- add garlic and cook 1 minute more
- drain beans and add to pot along with chicken broth, stock, and bay leaves. bring to a simmer for 1 hour
- meanwhile prep the sausage, i like to make little meatballs, ymmv
- after 1 hour of cooking beans, heat skillet on medium hot and add oil
- cook sausage till done, evac to plate
- taste beans, you should think they are close too done by now. They will be either done or slightly al dente. Either is fine, if crunchy cook longer til al dente.
- 20 minutes to soup time, add carrots
- 10 minutes to soup time, add kale and sausage.
- 9 minutes to soup time, taste and adjust seasoning as needed
- 1 minute to soup time, evac bay leaves.
- serve and eat.