White Bean, Kale, and “Sausage” Soup
Today is the first Monday of February which means it’s time for the first 2014 post for Group A of the Secret Recipe Club! I am so thrilled to be starting another year with these awesome food bloggers and can’t wait to see what blogs I get partnered with, and what incredible dishes I’ll get to try. This month I was assigned Edesia’s Notebook which is the creation of Lesa. Her blog is stuffed with quick and easy recipes that are great for the entire family, which means I had really hard time deciding what to make. For a while I debated making something for the Super Bowl, like her sweet potato fries or cowboy beans before realizing that making something the day before was probably not the best idea. So I started searching for something that would work great on a weeknight, leading me to debate between her chickpea meatballs and her white bean, kale, and sausage soup. In the end the winter weather decided for me, since there are few things as satisfying as a warm bowl of soup on a snowy day. I made a few substitutions in this dish, veggie stock for chicken and tofurkey sausage for sausage – so make sure to check out her original recipe if you are craving the non-vegan version.
- 1 tbsp olive oil
- ½ large onion, chopped
- 2 cloves garlic, minced
- 1 lb. tofurkey sausage, Italian style if possible
- 2 cans white beans, drained
- 4 cups reduced sodium vegetable broth
- 6 cups red kale, chopped
- Heat the olive oil in a large soup pan or stock pot over medium heat. Add the onion and garlic and cook for 5-7 minutes before adding the tofurkey sausage.
- Cook the sausage for 10 minutes, breaking it up in to chunks as it cooks.
- Add the beans and stock and bring the soup to a quick boil before adding the kale. Cover and turn heat to low, allowing the soup the soup to simmer for at least 15 minutes. Season to taste with pepper.
- Serve and enjoy!
We enjoyed this dish with a nice green salad (courtesy of my MiL who joined us) and some vegetable crackers, creating the perfect meal. I have a feeling this dish would also adapt well for use in slow cooker, either cooking the sausage the night before or the morning of – and I plan on testing this theory shortly since we have two more winter storms heading our direction. Thanks Lesa for such an awesome winter recipe!