Kale, Sausage, and White Bean Soup⚓︎

Based on https://cravingsbychrissyteigen.com/blogs/recipes/kale-sausage-white-bean-soup-with-parm-toasts/

Personal rating:

kale_sausage_white_bean_soup_with_parm_toasts.jpeg

Ingredients⚓︎

  • 1 head curly kale or bag of Kale
  • 1 large onion, diced
  • 2 (14-ounce) cans cannellini beans, drained and rinsed
  • 8 oz spicy fresh sausage, casings removed, crumbled
  • 1 tbsp extra virgin olive oil
  • 8 cloves garlic, minced
  • 1/4 tsp red pepper flakes
  • 2 tbsp all-purpose flour
  • 6-8 cups low sodium chicken broth
  • 1 tsp kosher salt, plus more for seasoning
  • 1/2 tsp freshly ground black pepper

Recipe⚓︎

  • If not using a bag of washed and pre-cut Kale, separate the kale leaves from the stalks (discard the stalks), tear the kale into large pieces, then wash and dry the kale (use a salad spinner or pat dry with a clean kitchen towel)
  • Quarter the onion and lightly pulse in a food processor until diced, but not pulverized; set aside
  • Drain and rinse the beans, then lightly pulse to mash up around half of the beans while keeping around half mostly whole.
  • Slice the sausage length wise, remove the casing, then break apart into small pieces
  • Heat 1 tbsp of the oil in a large (at least 5-quart) pot over medium heat
    • Add the sausage and cook, stirring, until browned and no longer pink (5-6 min)
    • Add the onions and cook, stirring, until lightly golden (~8 min)
    • Add the garlic and red pepper flakes, stir, and cook for one more minute
    • Add the flour and cook, stirring, until absorbed into the mixture
  • Add the beans, chicken broth, salt, and pepper. Bring to a boil.
    • Then add the kale to the soup in batches so it wilts into the liquid. Reduce the heat to low and simmer, stirring occasionally, until the soup thickens (15-20 min)
    • Season with more salt and red pepper flakes to taste

Parmesan Toasts⚓︎

  • 1 small baguette, cut into 1/4-inch thick slices
  • 1 tbsp olive oil
  • Kosher salt and freshly ground black pepper to taste

  • 1/3 cup finely grated Parmigiano Reggiano

  • While the soup is cooking, arrange the baguette slices on a rimmed baking sheet, brush with olive oil, season lightly with salt and pepper, then sprinkle the cheese evenly over the bread

  • Bake at 375F until the cheese is golden and melted and the bread is toasted (9-10 min)