Wednesday, January 13, 2010
White bean, kale and sausage soup
Food writer Lindsey Nair
- lindsey.nair@roanoke.com | (540) 981-3343
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My editor, Kathy Lu, and her family got this recipe from a friend and are addicted to it. And because greens are about the only local produce you can find this time of year, it seems an appropriate time to share it.
-- Lindsey Nair
White Bean, Kale and Sausage Soup
Serves 8
Tip: Drop a chunk of Parmesan cheese rind into the soup as it simmers, then remove before serving. If using rind, be sure to taste the soup. You may not need as much salt afterward.
1 Tbsp. olive oil
1 medium onion, chopped
5 gloves garlic, minced
1 bay leaf
1 lb. kale, washed and torn into bite-size pieces
3 (15 oz.) cans white beans (cannelli work best), rinsed and drained
1 package smoked sausage, kielbasa or Italian sausage links, sliced
6-8 cups chicken or vegetable broth
Freshly ground black pepper, to taste
Salt, to taste
Optional garnish: grated Parmesan
1. Heat oil in a large pot over medium-high heat. Add sausage slices and saute until browned. If using uncooked sausage in casings, saute whole until browned.
2. Add onion and garlic to the pan. Cook until translucent, about 3-5 minutes.
3. Deglaze the pan by pouring in a small amount of broth and scraping the bottom of the pot. Pour in the rest of the broth and bring to a boil. Add the bay leaf and pepper and reduce to a simmer.
4. Stir in kale, cover, and simmer 10 minutes or until the kale has wilted completely. Whole sausages can now be cut into bite-sized pieces using kitchen shears.
5. Mash one can of white beans. Stir in, along with the rest of the beans, and cook 5 more minutes, or until heated through. Serve with some crusty bread and grated Parmesan.
Source: Kathy Lu, The Roanoke Times
