I can’t tell you the last time we’ve seen the sun here in PA. It’s really depressing and makes me want to make hearty soups and stews…and this recipe will not disappoint. It’s a super easy recipe to make and takes less than 30 minutes to make. Perfect for dinner during the week!
This soup was a winner for everyone….no complaints except from Cooper who picked out the beans and threw them across our dining room. He’s been quite the little troublemaker lately! Dinner is usually hit or miss…there’s no in between. I know he’s figuring out what he can get away with, but any times on how to deal with a picky toddler, I’ll take them!
1-2 Tbsp extra virgin olive oil
12 ounces smoked turkey sausage, cut into 1/4 inch thick slices
5 garlic cloves, minced
6 cups chicken stock
8 ounces kale, stems removed and finely chopped
1/2 tsp garlic powder
4 – 15 oz cans of Cannellini beans, drained and rinsed
couple dashes of hot sauce
salt and fresh ground pepper
In a Dutch oven, heat one tablespoon of olive oil over medium heat and add the sausage. Brown both sides, approximately 5 to 7 minutes. Transfer the browned sausage to a paper towel lined plate. Add the remaining tablespoon of oil and cook the minced garlic for one minute. Pour in 4 cups of chicken stock into the pot and add in the kale, and garlic powder. Bring to a boil and then reduce heat to low. Cover and simmer for about 5 minutes.
Using a hand immersion blender, puree a third of cannellini beans with 1 cup of the stock. When the kale is tender, add in the remaining whole beans, pureed beans, sausage and the remaining 1 cup of stock. Season with hot sauce, salt and pepper to taste. Stir together and allow to simmer until the soup is heated through. Scoop out into bowls and serve with a hunk of crusty bread.
Source: Five Heart Home