duck-shaped pain

White Bean, Kale and Sausage Soup

(I sort of made this soup up, but it's hardly a novel combination. Any good soup cookbook has a recipe for something similar.)

• 1 cup dried navy, Great Northern, or other white bean, soaked overnight, or not

• 2 tbsp. olive oil

• 1 onion, chopped

• 2 cloves garlic, chopped finely

• 1 lb. bulk [1] spicy Italian sausage, torn and rolled into small (1/2") balls

• 1 tsp. dried basil

• 1 tsp. crushed red pepper

• 1 bunch kale, stemmed, washed, and chopped into small pieces

• 1 28 oz. can diced tomatoes

• Some fresh sage and rosemary (about a tablespoon each, chopped), if you happen to have it around

• 6 to 7 cups chicken broth, depending on your pot

• Freshly grated Parmesano-Reggiano cheese (or some other, inferior cheese, if that's what you have hanging around)

Put the beans, soaked or un-, in a big pot. Cover the beans with water, and cook, simmering on low heat, until the beans are done. This could take anywhere from 45 minutes to two hours, depending on a combination of factors, some of which are under your control, some of which are not. [2] When the beans are tender to your liking, drain them and run cold water over them until cool. Set aside.

In another big pot (or the same one, if you only have the one), heat the olive oil using medium-high heat. Add the onions to the pot, cook a few minutes until soft. Add the garlic, basil and red pepper, and cook for a few more minutes, stirring frequently.

Add the sausage and brown it for several minutes. Add the kale and cook, while continuing to stir, until it has wilted and reduced in size. Add the tomatoes, sage, and rosemary. Pour in the chicken broth, using all of it or just as much as your pot can hold.

Bring to a boil, then reduce heat and simmer for 30 minutes. Serve with grated cheese on top and with bread.

[1] I.e., not links or patties -- just a big lump o' sausage.

[2] Such as the soaking of the beans (which makes less of a difference than you think), the age of the beans, your altitude, whether you gently or vigorously simmer them (at some point, vigorous simmering turns into boiling, but it sounds classier and subtler if you just refer to it as something other than boiling), what day of the week it is, etc.

previous | next