A fabulous kale, sausage, and bean soup from the book Dishing Up The Dirt by Andrea Bemis!
From Andrea: "This soup makes me think of my childhood and how good our kitchen smelled when my mom made a batch of this stew. Delicious and farm-fresh to boot, this is the kind of meal you make when you’re homesick or just craving a little comfort."
Read my Fall 2017 Issue:
Serves 4 to 6
½ pound sweet Italian sausage (about 3 links), casings removed
1 cup chopped finely chopped leek
2 carrots, cut into ¼-inch chunks
2 celery stalks, roughly chopped
1 large russet potato, cut into ¼-inch chunks
2 cloves of garlic, minced
2 bay leaves
6 cups chicken or vegetable stock
2 cups cooked cannellini beans (rinsed and drained if from a can)
1 large bunch of kale, tough stems discarded, torn into bite-sized pieces
fine sea salt and freshly ground black pepper
freshly grated Parmesan cheese for serving
bread for serving
- Heat the oil in a large pot over medium.
- Add the sausage and brown it, stirring occasionally to break it into smaller pieces, 5 to 8 minutes.
- Stir in the leek, carrots, celery, potato, and garlic.
- Continue to cook until the vegetables soften up a bit and become fragrant, about 5 minutes.
- Add the bay leaves and stock, and bring the liquid to a boil. Reduce the heat and simmer for 30 minutes.
- Stir in the beans, kale, and a generous pinch each of salt and pepper. Continue to simmer the soup for an additional 15 minutes. Taste test and adjust seasonings as needed.
- Serve with grated Parmesan and some good-quality bread.
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