RecipePork
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flamePorkSoups & Stews30–60 mins
White Bean and Kale Soup with Sausage
Prep15 minutes
Cook40 minutes
Serves5
Method
Steps
- Heat a few tablespoons of olive oil in a heavy bottomed pot over medium heat. Add the shallots and season with salt and pepper; cook down until almost transparent, about 5 minutes. Add the garlic, carrots, mushrooms, and a pinch of the red pepper flakes. Season and cook, stirring occasionally, until slightly softened.
- Add the wine and use it to loosen and scrape up all the awesome brown bits from the bottom of the pot. Cook until the liquid is reduced slightly.
- Add the stock, beans, and rosemary. Bring to a boil, and then add the kale. Reduce to a simmer and cook for 15 to 20 minutes.
- While the soup is cooking, brown the sausage in a medium pan. If crumbled, add directly to the soup. If linked, transfer to a cutting board. Thinly slice crosswise, stir into the soup.
- Serve with a sprinkling Parmesan cheese. Plus bread — you're no fool.
Originally published at food52.com. Reproduced for personal collection.
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