Sausage Bean and Kale Soup
Recipe type: Soup
Serves: 4-5 servings
- 4 sweet Italian turkey sausages
- ¼ cup olive oil, divided
- 1 medium onion, chopped
- ½ a red bell pepper, chopped
- ½ a green bell pepper, chopped
- 2 carrots, peeled and chopped
- Salt and freshly ground black pepper to taste
- 1 tsp crushed red pepper flakes
- ½ tsp fennel seeds, ground
- 4 cloves garlic, finely chopped
- ⅓ cup dry vermouth
- 3 cups chicken stock
- 1 14 oz can of cannellini beans with their liquid
- 7 oz water
- 8 cups kale (tough stems removed), chopped
- 1 Tbsp Dijon mustard
- Fill a large pot halfway with water and bring to a boil.
- Add sausages, turn off heat and let sit 5 minutes.
- Meanwhile chop vegetables.
- Remove sausages from pot, discard water and wipe out pot. (Cooking them a little before slicing them keeps them from falling apart.)
- Heat 2 Tbsp olive oil in pot and add onion, bell peppers, carrots, salt and pepper, crushed red pepper flakes and fennel.
- Saute about 5 minutes until vegetables are softened.
- Remove sautéed vegetables to a bowl.
- Blot sausages dry with paper towels and slice.
- Heat remaining 2 Tbsp olive oil in pot and add sausage slices.
- Saute them a few minutes until they’re browned.
- Add vermouth to pot and boil, scraping bottom of pot to release browned bits.
- Add chicken stock and cannellini beans with their liquid.
- Swirl about 7 oz of water around in the cannellini can to loosen up residual bean paste and pour into pot.
- Add sautéed vegetables back to pot.
- Bring to a boil, reduce heat, cover and simmer for 8 minutes.
- Add chopped kale and Dijon mustard to pot and simmer covered an additional 10 minutes.
Recipe by Savory Nature at http://savorynature.com/2016/01/26/sausage-bean-and-kale-soup/
3.4.3177