Tuscan Sausage, White Bean, and Kale Soup
Serve with a good crusty bread, and you’ve got dinner.
Servings: 8
Ingredients
- 1 tablespoon olive oil
- 4 sweet Italian sausages uncooked
- 4 spicy Italian sausages uncooked
- 1 yellow onion diced
- 4 celery stalks diced
- 2 carrots diced
- 2 cloves garlic chopped
- ½ cup dry white wine
- Kosher salt and black pepper to taste
- 2 bay leaves
- 2 bunches kale chopped
- 2 cans cannellini (white) beans, drained and rinsed
- 2 quarts chicken stock
- 1 sprig thyme
Instructions
- Parmesan cheese for serving (optional) Heat olive oil in a large Dutch oven or soup pot over medium heat. Add the sausage and brown on each side, remove and set aside.
- Add the onions, celery, carrots, garlic, and sauté for 2–3 minutes on medium low heat.
- Add white wine and make sure to scrape up any brown bits left from the sausages.
- Cook the wine and vegetables for a minute or so while the alcohol cooks off, add some kosher salt and pepper, continue to sauté.
- Add bay leaves.
- Add the chopped kale, sauté for about a minute, add the beans, chicken stock, and thyme. Increase heat to bring to a low simmer. (Optional: Add a parmesan rind.)
- Add the sausages and cook until cooked through. Remove sausages, slice into bite-sized medallions, and add back to the soup. Season with salt and pepper to taste. Ladle into bowls and grate some parmesan over top
Maverick and Dani Watson live in Chico and collaborate on creative projects ranging from photography, leather and wood craft. They also share a specific passion for food and food experiences. When we’re not in a pandemic, they host seasonal dinners with a focus on locally sourced ingredients and inventive California cuisine under the company name Steer+Arbor.
