This sausage and bean soup is so hearty and filling without feeling too heavy. Plus it's got that layer of texture that I always want with a soup. The beans and squashed potatoes lend their creaminess to get a rich soup without a ton of heavy cream. Win win win really! It's the perfect well-balanced fall meal. You can mix and match any veggies you like and while I suggest pork sausage - I've tested with turkey and it's still damn good. So enjoy!
1/2 cup white wine
4 cups chicken broth
1 can white cannellini beans
4 cups chicken broth
1 tbsp smoked paprika
1 tsp fennel
1/2 tsp crushed chili flakes
1 lb mini potatoes (about 15)
1 head kale
1 red pepper
4 cloves garlic
1 white onion
1 lemon
4 Italian spiced sausages (pork or turkey)
1 cup parm (grated)
Dice red pepper and onion and mince garlic
Cut potatoes into even sizes (leave the small ones whole and big ones in half)
Remove stems from kale and cut into bite size pieces
Drain liquid from beans - no need to rinse
Grate parmesan
Remove sausage from casing and place in a large pot over medium high heat. Break into various size chunks and cook until browned on the outside and cooked all the way through. You want some small crumbs that are super crunchy here and some bigger chunks too. Remove the sausage from the pot with a slotted spoon and leave 2-3 tbsp of fat behind. If using turkey sausage you might need to add a bit of oil here.
Add 1 diced white onion to fat and cook until translucent (3-4 minutes) seasoning generously with salt and pepper. Add 4 cloves garlic, 1 tbsp smoked paprika, 1 tsp fennel, 1/2 tsp red pepper flakes, and cook for 1 minute. Add 1/2 cup white wine and cook 2 more minutes.
Add 1 can of cannellini beans and use a potato masher to roughly mash up about half of the beans.
Add 1 diced red pepper, 1 lb potatoes, and 4 cups of broth. Mix and cook for about 15 minutes, until potatoes are tender with a fork.
Once potatoes are cooked, use a fork or your potato masher to lightly squash the potatoes, you're not mashing them, just a break so they are still chunky.
Add your kale, shredded parm and cooked sausage (leave behind some of the crunchy bits to top with later). Mix and cook for about 3 minutes until kale is tender.
Top with fresh parm, reserved crunchy bits of sausage and a squeeze of lemon.
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