Cannellini and Kale Soup

Something my husband will love.

This recipe calls for fresh sausage.  I used a fresh green onion sausage which I had made a while back (https://icookforleftovers.wordpress.com/2013/09/02/homemade-sausage-chaurice-aka-green-onion-sausage/).  If you live in Louisiana, you should be able to find an in-house store made fresh green onion sausage at any self-respecting grocery store in the state.  Outside of the state, you can also use fresh Italian sausage or a fresh French garlic sausage.

You will need:

  • 1/2 pound fresh sausage
  • 1 medium onion, chopped
  • 1 medium baking potato, cooked (leftover is good or cook one in the microwave)
  • 2 cups total cooked white beans (your choice), divided
  • 4 cups stock and/or water
  • 1/2 head kale, washed and chopped
  • 2 to 4 more cups stock, as needed
  • 1/2 teaspoon red pepper flakes
  • salt and pepper to taste
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Brown the sausage, breaking it into crumbles.

 

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Remove the sausage, and in the same skillet, saute the onion till soft.

 

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Into a soup pot, combine the onion, 1/2 the baked potato, 1 cup of the cooked beans, and 4 cups of the stock or water.

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Puree it in a blender or with an immersion blender till smooth. This is your creamy base.

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To the pureed base, add the cooked sausage crumbles and the kale pieces.

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Mix it all up!

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Add the beans, and let simmer about 20 to 30 minutes.

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