Tuesday, October 9, 2012

A Fall Favorite

I wanted to share with you all my favorite, favorite fall soup recipe. It is a very healthy recipe and pretty hearty- I serve it by itself because it really needs no sides. Since kale is the new super-food  this recipe is sure to delight everyone, even the most health conscious.


Sausage, Kale and White Bean Soup

2 cans white navy beans
1 large bunch kale, rinsed, stemmed and chopped
1 tablespoon olive oil
1 cup chopped shallots
4 cups chicken broth (I used 1 48 oz carton)
1 cup water
1 pound chicken apple sausage (Trader Joe's and Aidell's make good ones- use the whole pack)
salt and pepper to taste
1/2 teaspoon hot sauce to taste
shaved Parmesan cheese

Directions
1. Warm the navy beans in a separate pot. Bring to a simmer with the juices.

2.  Bring a separate pot of salted water to a boil. Add the kale and simmer until kale is bright green and tender, about 2 minutes. Drain in a strainer, and cool under cold running water. Set aside.
3. Heat olive oil over medium heat in the soup pot. Brown the sliced sausage on each side, about 5 minutes. Remove from the pot with a slotted spoon and set aside. Add shallots to pot and cook until soft, about 3 minutes. Pour in a splash of chicken broth and scrape up any browned bits of sausage.
4. Return the sausage to the pot along with the beans and their cooking liquid. Stir in the chicken broth. Bring soup to a boil, reduce heat to low, and simmer uncovered for 25 minutes. Add the kale and cook about 10 minutes longer. Season with salt, pepper, and hot sauce to taste. Top with Parmesan cheese.

I made this soup last night and it was good until the last drop! I even used homemade pepper sauce that Leah gave me as a hostess gift for flavoring- and it made all the difference! Thanks Leah!

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