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Italian White Bean, Sausage, and Kale Soup

4-6 Cloves of Garlic, thinly sliced into rounds

4 Shallots, thinly sliced into rounds

5-7 Yukon Gold or Russet Potatoes, cleaned THORUGHLY and cut into half inch cubes. (Leave skin on)

2 lbs Rope or Linked Italian Sausage, removed from casing (Hot, Sweet, or mixed)

2 lbs of Kale, or 5-6 Cups cleaned and chopped with large pieces of stems removed.

3 Cans of Cannellini Beans, drained, cleaned, and rinsed (White Kidney, or Great northern can be substituted)

12 Cups Chicken, Ham, or Vegetable Stock

8oz Heavy Cream (heated in microwave or in a separate pot until warm)

Pinch Red Pepper Flakes (Optional)

1 tsp Rosemary

1 tsp Oregano

1 tsp Thyme
1tsp Parsley
2Tbsp of Extra Virgin Olive Oil
Salt and Pepper to Taste

Place a large 5 quart soup pot, or Dutch oven over Medium-High heat. Begin by cooking the sausage that you removed from the casing, breaking it up into small pieces with a spoon or fork as it cooks. When this is no longer pink, drain the excess fat from the soup pot. Add the olive oil, red pepper flakes and the sliced garlic and shallots and continue cooking. Don’t be afraid to get some color on the sausage.

Next, begin pouring your stock into the pot, a cup at a time, while deglazing the bottom of the of the pot with a wooden spoon to get the brown bits off of the bottom. Add the herbs, salt and pepper. Begin to bring this to a boil, uncovered Once this comes to a rolling boil, add the potatoes and beans. Cook for about 7 mins. Add the chopped Kale, and back the heat down to a simmer. When the potatoes are tender, but not falling apart, remove the pot from the heat. Try the soup and adjust to taste with salt and pepper.

Finally, slowly stir in the heated cream. Serve in bowls with a drizzle of extra virgin olive oil on top and toasted, crusty breads, like a French Baguette or Pan Aqua.


Servings: 8-10

Nutritional information per serving

No nutrition information available

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