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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

White Bean, Sausage and Kale Soup Recipe

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This recipe for White Bean, Sausage and Kale Soup is from Joanne's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
I lb. dried white beans, soaked a minimum of 4 hours in cool water
3 stalks celery
2 large carrots
One large onion
4 cloves garlic, minced
1 tbls olive oil
3 boxes Swanson’s chicken stock
1 lb bulk. sausage
1 bunch kale, chopped
Red pepper flakes
Salt and pepper
Fried sage for garnish
Directions:
Directions:
1. Soak beans, minimum of 4 hours. Drain beans
2. Dice aromatic vegetables, sauté in soup pot until translucent, add garlic, cook until aromatic
3. Add two and a half boxes chicken stock, add beans to pot. Add cheese rinds if using.Bring to boil. Reduce to simmer. Partially cover, simmer until tender, 45 minutes to 70 minutes. the longer you’ve soaked beans, the faster they will soften. Do not salt or beans will toughen.
4. When the beans are nearly soft, brown sausage in skillet.
5. Take two cups bean and stock and blend in nutrition-bullet. Repeat with two more cups. Soup should be milky.
6. Add sausage to pot. Add red pepper flakes, salt, pepper to taste. Add kale. 7.Cook 15 minutes, or until flavors combine. Serve with fried sage leaves and grated cheese on top.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
90 minutes active, plus soaking time.

 

 

 

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