TUSCAN WHITE BEAN, ITALIAN SAUSAGE AND KALE SOUP
I feel that the first post should be the one I was talking to with Susan. I will not include a photo because it will just look green. If you want to see photos (of an unblended version) click the original link. I love using the immersion blender. It’s much easier than getting more kitchen items dirty and putting it into a regular blender. I also enjoy that it makes it more of a thick soup, and it allows me to be a little lazy and not chop as finely because it will all be blended together. Now, I will say a word in the soup may offend some and will become an automatic no: kale. My husband is not a fan of vegetables and definitely hates kale and he will eat this soup and be happy to have a one bowl or two as a meal. I first discovered the soup because my husband had gum surgery and needed a nutritious meal. This soup is hearty and filling and is nicely complemented by a thick crunchy piece of toast. I like making it during the day and then reheating it for dinner—it tastes better the next day or day after. It has so much flavor. it will impress anyone you are feeding. One-pot wonders are my favorites. This is the original link: Tuscan white bean, kale and sausage soup. TUSCAN WHITE BEAN, ITALIAN SAUSAGE AND KALE SOUP • Prep Time: 45 mins • Cook Time: 45 mins • Total Time: 1 hour 30 minutes • Yield: 8
INGREDIENTS • 2 tablespoons olive oil • 1 pound Italian sausage, hot, casing removed (if you live near a Bristol farms or better yet, Eataly, go there) • 1 medium onion, finely chopped • 2 large carrots, finely diced • 1 large potato, finely diced (you can always substitute a sweet potato) • 2 cloves garlic, minced • 2 bay leaves • 2 (15 ounce) cans white cannelloni beans, drained and rinsed • 2 bunches kale, stems removed and roughly chopped. (save time and use about 1lb frozen kale) • 64 oz. good quality low-sodium chicken stock • Kosher Salt and Freshly Ground Black Pepper, to taste INSTRUCTIONS 1. In a large pot, heat 2 tablespoons olive oil over medium heat. Add sausage and brown, stirring occasionally to break into smaller pieces, approximately 10 minutes. 2. Add onion, carrots, potato, and bay leaves. Season generously with kosher salt (I prefer Diamond crystal kosher salt)* and cook until vegetables begin to soften, stirring occasionally, approximately 10 minutes. Add garlic and beans, and cook for another 2-3 minutes. Add kale, and cook until it becomes slightly wilted (frozen is already wilted). Add chicken stock, season with salt and pepper, and cover with lid. 3. Bring soup to a boil, then reduce heat and simmer for about 45 minutes, although a bit longer is completely fine. The soup will thicken as the potatoes begin to release their starch into the soup. 4. Once it is done boiling, use the immersion blender to puree and thicken the soup. 5. The soup tastes best the second day. If time allows, cool soup completely, and refrigerate it for the following day. Reheat before serving. 6. When ready to eat, divide soup among bowls and top with a crusty bread *I learned about Diamond kosher salt from reading Samin Nosrat book "Salt, Fat, Acid Heat." The size of this brand dissolves twice as quickly and adheres to food easier. I noticed a huge change in taste after switching.