Dec 27, 2020 1:58:51 PM • Carly Hanellin
Winter at F&F means one thing: SOUPS!
Our Sausage, White Bean, and Kale Soup is surprisingly quick and easy to make, but definitely does not lack in flavor. Rendering the sweet Italian sausage first, then cooking your vegetables, extracts all the savory flavors even before adding stock.
Make it yourself using the full recipe below (feel free to double the recipe and save the extra for later)!
Eat Well.
Sausage, White Bean and Kale Soup
| SERVES 8 SERVINGS |
| PREP TIME 10 MINS |
| COOK TIME 30 MINS |
Ingredients
| Sweet Italian Sausage | 12 oz |
| Olive Oil | 1 tbsp |
| Onions - 1/4 inch dice | 1 cup |
| Carrots - 1/2 inch dice | 1 cup |
| Celery - 1/4 inch dice | 1 cup |
| Garlic - Minced | 2 cloves |
| Salt | 2 tsp |
| Black Pepper - Ground | 1/2 tsp |
| Fennel Seed - Ground | 1/4 tsp |
| Crushed Red Pepper Flakes | 1/4 tsp |
| Cannelini Beans - Canned | 2 cups |
| Kale - Chopped | 8 cups |
| Lemon Juice | 1/2 tbsp |
| Chicken Stock | 10 cups |
Instructions
1. Heat oil in a large stock pot and saute sausage until cooked. Remove some rendered fat if excessive.
2. Add onion, carrots and celery to sausage and saute until onions are translucent and tender. Add garlic, salt, pepper, ground fennel and crushed red pepper flakes and saute for another 1-2 min.
3. Add chicken stock to sausage and vegetable mixture. Bring to a boil and let simmer until vegetables soften. Add kale and beans to soup and cook for another 10-15 min. Add lemon juice and taste for seasoning. Enjoy!