White Bean, Kale & Chicken Sausage Soup

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Last week Joy shared a recipe for Carrot Ginger Soup and wrote in her post that  SOUP=LOVE. I agree with her one-hundred percent. I would also like to add that, for me, MAKING SOUP=LOVE.

In all honesty, making a pot of soup might be one of my favorite things to do in the whole world. Maybe I’m weird, but it’s the truth!

Back when I used to actually cook for a living, I had a job that required me to make two kinds of soup from scratch every day. I’d start my morning in the walk-in refrigerator, taking stock of my options. Basmati rice and Granny Smith apples… okay, how about Mulligatawny? Bacon, salsa and black beans… looks like we’re making Smokey Black Bean Chili. A bin full of vegetables and leftover roast beef… Vegetable Beef Barley. I loved the endless possibilities. Getting paid to make soup was a pretty cool job.

I haven’t made soup in a while. We just haven’t been in the mood because the weather has been so incredibly beautiful and warm. But, this weekend soup weather finally blew back into Seattle when, after 84 days in a row without a drop of rain, it started to pour. Some people have been complaining, but I’m okay with it. Rainy days are good soup days.

We kicked things off last night with this beautiful White Bean, Kale & Chicken Sausage Soup.  It’s rich, flavorful, and low-fat, thanks to the chicken sausage. If you use the quick soak method for the beans (see the recipe below) you don’t even need to plan this one too far ahead.

So, happy fall, everyone. Here’s to making soup and all of the endless possibilities. 🙂

Like this recipe? You might also like these:
Roasted Tomato & Yellow Pepper Soup
Hoppin’ John Soup
Hearty Minestrone Soup 

White Bean, Kale & Chicken Sausage Soup
 
Author:
Recipe type: Soup, Main Dish
Serves: 4-6
Ingredients
  • 1 cup dry Great Northern white beans, soaked*
  • 2 Tbsp. olive oil
  • 6 cups well seasoned chicken stock
  • 4 pre-cooked Italian chicken sausages, sliced
  • 1 small bunch kale, (preferably Tuscan)chopped (4 cups)
  • 1 medium onion, diced
  • 1 small carrot, diced
  • 2 Roma tomatoes, diced
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 2 large sprigs fresh rosemary
  • salt & pepper
  • * Use either the overnight or quick method below.
Instructions
  1. TO PREPARE THE DRY BEANS:
  2. Place the beans in a large bowl and cover with 3 cups cold water. Let the beans soak over night, then drain and proceed with the recipe. Or, use the quick method. Place beans in a large bowl and cover with with 3 cups boiling water. Let the beans sit for 1 hour, then drain and proceed with the recipe.
  3. TO PREPARE THE SOUP:
  4. In a large pot, heat 2 Tbsp. olive oil over medium high heat. When the oil is hot, add the onion and sauté until the onions are soft, about 3 minutes. Add the beans, garlic, 4 cups chicken stock, bay leaves and one sprig of rosemary. Cook until the beans are tender, about 45 minutes. Remove the bay leaves and rosemary sprig.
  5. Add the remaining 2 cups of chicken stock, kale, carrot, tomato and sausage. Continue cooking for 20 more minutes.
  6. Meanwhile, finely chop the remaining rosemary and add it to the soup, along with salt and pepper to taste. Taste the soup and adjust seasonings as needed.
  7. Serve with an extra grind of fresh ground pepper and a sprinkle of parmesan cheese if desired.

 

10 comments

  1. tom says:

    I used kielbasa and red beans available here in my abode. Thank you for making me happy.

  2. Ronna Neaves says:

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  3. Marie McFadden says:

    always wondered how I would like to try kale and this looks like a winner! Thank you!

    I think a good logo would be:
    A Passionate Plate for Passionate People! 🙂

    • MaryMiller says:

      Marie! I love your idea. I think t-shirts are on the list for 2013! It would be a great way to commemorate the 1 year anniversary of Joy and I blogging together. Please let me know what you think of the soup and the kale.

  4. Sarah says:

    This is one of my all-time favorite soups. So comforting and perfect for fall in Seattle.

  5. My brother is a screen printer and I could use the “family” pull to get some shirts made even if on a limited run. Could be fun to give away shirts with the Passionate Plate logo and catchy catch phrase for prizes in the future….food for thought (pun intended). 🙂

    ~M~

  6. Howdy Ladies,
    This soup looks terrific. I have a FAB recipe for something that resembles this and would like to add that a white bean soup can oftentimes be finished (in the bowl when served) with a small (make sure not to over-do it) drizzle of white truffle oil and accompanied by a nice crusted Italian bread slice. Oh this warms me in the heart!!

    Maybe the slogan should read: MAKE SOUP, NOT WAR!

    ~M~

    • MaryMiller says:

      Hi, Michelle – LOVE the truffle oil idea. I can almost taste that right now. I actually made a whole wheat rosemary loaf in the bread machine to go with the soup last night. It was good, but not very pretty so it didn’t make it into the photo! MAKE SOUP, NOT WAR. Maybe I should print some t-shirts…
      Have a great day!

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