TUSCAN WHITE BEAN AND KALE 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 a large soup pot or Dutch oven over medium heat and add olive oil. Stir in onion, celery, carrots, and garlic. Allow to cook for 7 minutes, stirring occasionally.
• Pour in water, veggie broth, diced tomatoes, and all of the seasonings and bay leaves. Stir well and bring to a boil. 
• Once boiling, stir in the potatoes and reduce heat to a simmer. Cover the pot and simmer for 20 minutes, until potatoes are tender.
• Uncover the pot and stir in the beans and the lemon juice. Allow to simmer for 5 minutes.
• Turn off heat and remove bay leaves. Use an immersion blender to blend about half of the soup (or transfer half to a blender and return to pot).*
• Turn heat back to low and stir in kale; allow to cook for 5 minutes and serve.