What I'm Loving: Kale, Sausage, and White Bean Soup

I don't know about you, but in the middle of a season, I often find myself cooking the same few recipes--and well, it gets a little dull. After a serious hankering for a hearty, healthy soup last week, I came across a Kale, Sausage, and White Bean Soup recipe on Pinterest. I've had a few kale cooking doozies before, so I was a bit apprehensive, but after trying this one, I was sold. I love kale, but sometimes it takes the right dish when cooking with it. The best part is that it was pretty painless to whip up, and Preston loves it too! 2015-01-20_0001

I tend to cook large pots of things, so I actually doubled the original recipe I found and amended it a little to my liking. Feel free to half this recipe if you aren't a leftovers person. (:

KALE, SAUSAGE, & WHITE BEAN SOUP

1 lb Jimmy Dean Breakfast Sausage HOT

1 lb Turkey Breakfast Sausage

3 TBSP olive oil (divided)

1 Yellow Onion

10 Large Cloves of Garlic

1/8 tsp Crushed Red Pepper Flakes

6 Carrots (finely chopped)

4 Celery Stalks (finely chopped)

4 TBSP Tomato Paste

10 Cups Organic Low Sodium Chicken Broth

4 15oz cans of Great Northern Beans

2 Large Bunches of Kale (center ribs removed, leaves chopped)

2 TBSP Minced Rosemary

Freshly Grated Parmesan (optional)

Sea Salt, Black Pepper, Garlic Powder, Cayenne Pepper

DIRECTIONS

  1. Heat 1.5 tablespoons of the oil in a large pot over medium heat. Add the onion, carrot, celery, rosemary, and a generous couple pinches of salt and cook, stirring occasionally, until the vegetables begin to soften, about 6 minutes. Add the tomato paste and garlic and cook until fragrant, 45 seconds. Add the broth. Bring to a boil, reduce the heat to medium low, and simmer gently until the vegetables are tender, about 15 minutes.
  2. Meanwhile, heat the remaining 1.5 tablespoons of oil in a 10-inch nonstick skillet over medium-low heat. Combine the turkey sausage and Jimmy Dean sausage in a bowl and form small bite-sized meatballs. Add the sausage meatballs, and cook, flipping about halfway through, until browned and cooked through, about 10 minutes.
  3. Add the kale to the soup; cook 1 minute, then add the meatballs (discarding any of the rendered fat and oil) and the beans; cook for 4 more minutes to meld the flavors. Season to taste with garlic powder, salt, and pepper.
  4. Ladle into bowls and garnish with grated parmesan.

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