When the temperatures drop, I crave warm, heartier meals that feel like they’re heating me from the inside out. My husband, Dalton (usually referred to as “D”) makes variations of this soup all winter long.
Sausage, Bean, & Kale Soup
3-4 large carrots, chopped (about 2 cups)
4 celery stalks, chopped (about 2 cups)
1 large onion, chopped
1 large bunch kale, stems removed and torn into medium pieces
2 cloves garlic minced
1 bay leaf
1 tsp fresh cracked pepper
1/2 tsp red pepper flakes
2 tbsp olive oil
1 1/2 qt low sodium chicken stock
1 lb Italian chicken sausage (removed from casings into small pieces)
1 cup cooked or 1, 15 oz can drained white beans (cannellini, navy, great northern, etc)
1″ of parmesan rind (optional)
Directions: Place a stockpot or large dutch oven over medium-high heat and add the olive oil. Once shimmering, add the sausage, and red pepper flakes stirring occasionally until browned. Transfer sausage to a plate using a slotted spoon and set aside. Add the carrots, celery, onion and a pinch of salt and cook until carrots are just beginning to soften. Mix the garlic in with the vegetables and cook until fragrant. Next, add the stock, bay leaf, and parmesan rind. Bring to a boil. Once boiling, reduce heat to a simmer and cook until vegetables are softened to your liking. Finally, add the beans, sausage, and kale to the pot and simmer for another 5-10 mins. Season with salt and pepper to taste.
Broth-based soups are super easy to modify! Don’t feel tied down to the listed ingredients for your soup. Even changing just a few ingredients can alter the flavors.
Have you ever noticed that carrots, celery, and onion are the base for many popular dishes? This delicious trio actually has a French name: Mirepoix (meer-eh-pwah) and is the base of many classic French dishes. Check out this article about these “humble beginnings” and ways to mix it up.
Mustard Greens or Chard instead of Kale
Pork Sausage instead of Chicken Sausage
Cranberry, Flageolet, Vaquero, etc. Beans for White Beans