Kale, Sausage and White Bean Soup

Warm up your taste buds with this hearty kale, white bean and sausage soup! Bursting with nutritious ingredients, this soul-warming dish combines the earthy goodness of Tuscan kale, the creamy texture of navy beans and the savory richness of sweet Italian sausage. The aromatic trio of carrots, onions and celery adds depth and balance, creating a delicious composition of flavors in every spoonful. Elevate the experience with a finishing touch of sherry vinegar, lending a subtle tang that ties all the flavors together. Perfect for chilly evenings, this soup is comforting and inspired goodness, sure to leave you satisfied and longing for more.

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Servings: 4 servings

Ingredients

• 3 tablespoons extra-virgin olive oil divided
• 1 pound sweet Italian sausage links or your favorite sausage
• 1 medium onion finely chopped
• 4 large carrots peeled and chopped into rounds
• 3 stalks celery chopped
• Kosher or sea salt, to taste
• Freshly ground black pepper, to taste
• 3 large garlic cloves minced
• 6 cups chicken broth or vegetable broth
• 2 (15 oz) cans white beans (such as navy or cannellini)
• 1 bunch Tuscan (Lacinato) kale thick ribs removed and leaves cut into strips
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• Splash of sherry vinegar

Instructions

• Heat 1 tablespoon of olive oil in a Dutch oven over medium heat. Add the sausages and cook, turning occasionally, until browned and cooked through, about 15-20 minutes. Transfer the sausages to a plate lined with paper towel to drain. Leave a couple of tablespoons of the fat in the pan and drain the rest. Alternatively, you can cook the sausages in the oven at 425 degrees F for 15-20 minutes, or until cooked through. Transfer the sausages to a plate lined with paper towel to drain, reserving a couple of tablespoons of the fat. Once the sausages have cooled, slice into rounds.
• Heat the remaining 2 tablespoons of olive oil (with the reserved fat) in the Dutch oven over medium heat. Add the onion, carrots and celery and season with salt and pepper. Cook until the onion is translucent and carrots are tender, 5-8 minutes. Add the garlic and cook for another minute. Add the 6 cups of broth and bring to a boil. Then reduce the heat, and simmer the soup for about 8-10 minutes. Add the cooked sausage, beans, kale and fresh herbs and simmer for another 10 minutes. Remove the sprigs of fresh herbs. Season the soup to taste with salt and pepper. Add a splash of vinegar and serve.

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