SAUSAGE KALE WHITE BEAN SOUP RECIPES

Steps:

• 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.
• Add onion, carrots, potato, and bay leaves. Season generously with 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. Add chicken stock, season with salt and pepper, and cover with lid.
• Bring soup to a boil, then reduce heat and keep at a 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.
• *the soup tastes best the second day. If time allows, cool soup completely, and refrigerate it for the following day. Reheat before serving.
• When about ready to serve, slice baguette. Drizzle each slice with a little olive oil and season with kosher salt. Bake at 350 degrees for about 5 minutes, until toasted. Top with grated gruyere and asiago cheese and broil for about 2-3 minutes, until cheese is melted. It can go from melted to burnt pretty fast, so don’t leave broiler unattended.
• Divide soup among bowls and top with a few slices of cheesy baguette.

Steps:

• Heat oil over medium-high heat in a medium sized pot.
• Add sausage meat breaking it up with a spatula or wooden spoon into large chunks.
• When completely cooked, add garlic and saute for 2 - 3 minutes (careful not to let the garlic burn).
• Add the water, stock, beans and red pepper flakes (if using) and stir thoroughly.
• Simmer on low for 10 minutes, covered.
• Throw in kale and allow to simmer for another 10 minutes covered. Adjust salt and pepper to taste.
• Divide into four bowls and serve hot.