This is a simple yet hearty soup that’s perfect for when it’s starting to get cold but not cold enough for a heavy stew. It’s similar to a chili and as much as I hate kale, by cooking it with the rest of the stuff, it’s not bad.
Mise
- Knife and cutting board
- Peeler
- Large pot
- Colander
- Wooden Spoon
Ingredients
- 4 cans of White beans (I use Cannellini)
- 2 pounds sausage (1 mild, 1 spicy)
- 1 bunch of Kale with the stem removed, lightly chopped
- 1 white onion, finely chopped
- 1 parsnip, peeled and finely chopped
- A few cloves of garlic finely chopped.
- A cup of white wine
- 4 cups chicken stock.
Method of Preparation
- Remove the stems from the kale, chop it, then rinse well in the colander.
- Chop the onion, garlic and parsnip and set aside.
- Brown the sausage in the pot, then add the onions, garlic and parsnip and let cook on medium.
- Add the kale, mix well for a minute or two and let the kale wilt and soften.
- Add the white wine and let it reduce a bit.
- Add the beans and then enough chicken stock to cover everything by about an inch. Taste and adjust.
- Let it simmer on low for at least 30 minutes before serving so the flavor can blend and develop.
Notes
- Play with different types of white beans.
- I know kale tastes like shit most of the time but in this recipe, it’s actually good.
- If you’re reheating it the next day, you might need to add more chicken stock since the beans tend to soak up a ton of liquid.
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