"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Tuscan Style Sausage, White Bean, and Kale Soup Recipe

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This recipe for Tuscan Style Sausage, White Bean, and Kale Soup, by , is from Shrock Family Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kelley Shrock

Category:
Category:

Ingredients:  
Ingredients:  
2 Tbsp olive oil
1 lb sweet Italian sausage, casing removed
1 medium onion, finely chopped
2 large carrots, finely diced
1 large potato, finely diced
2 cloves garlic, minced or pressed
2 bay leaves
1 (15 oz) cans white cannelini beans, drained and rinsed
2 bunches kale, stems removed and roughly chopped
52 oz low-sodium chicken stock
Salt and black pepper to taste

1 loaf baguette bread and shredded Gruyere and Asiago cheeses (optional)

Directions:
Directions:
1. In a large pot, heat 2 Tbsp. olive oil over medium heat. Add sausage and brown, stirring occasionally to break into smaller pieces, approximately 10 minutes.
2. Add onion, carrots, potato, and bay leaves. Season generously with salt and cook for another 2-3 minutes. Add kale and cook until it becomes slightly wilted. Add chicken stock, season with salt and pepper, and cover with lid.
3. Bring soup to a boil, then reduce heat and keep at a simmer for about 45 minutes, although a bit longer is fine. The soup will thicken as the potatoes begin to release their starch into the soup.
4. The soup tastes better the second day! If time allows, cool completely and refrigerate for a day; reheat before serving.

5. If you're having the cheesy baguette, slice the baguette and drizzle each slice with olive oil and season with kosher salt. Bake at 350 degrees for about 5 minutes until toasted. Top with grated cheese and broil for 2-3 minutes until the cheese is melted. It can go from melted to burnt pretty fast, so don't leave the broiler unattended.

6. Divide soup into bowls and top with a few slices of the cheesy baguette.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 hour 3o minutes
Personal Notes:
Personal Notes:
For the instant pot, you can use 1 cup of dried navy beans and two quarts of chicken stock.

Saute the vegetables then add the beans and stock. Cook 35 minutes on the Beans setting.

 

 

 

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