1/4 Photos of Mediterranean Kale & White Bean Soup With Sausage
Battle in Seattle's Note:
Pulled from Fine Cooking Magazine (Feb/Mar. 2008)--my current FAVORITE cooking magazine. I made it last night for the family, and WHOA, is it good! Granted I am blessed with two little boys and a husband who love nearly all food, but they all liked this one A LOT! It isn't overly brothy--consider adding a couple more cups of broth if you like it more "wet." It's garlicky, fairly simple, and very nutritious! The magazine says it's best served with crusty cheese toasts. I did just that, and served it with (Safeway brand) frozen five-cheese toast. YUM!
My Private Note
Units: US | Metric
- 1/2 lb mild Italian sausage, ground
- 2 tablespoons olive oil
- 1/2 medium yellow onion, cut into small dice (about 2/3 to 3/4 c.)
- 1 medium carrot, cut into small dice
- 1 celery rib, cut into small dice
- 5 large garlic cloves, minced (about 2 tbls. Don't try to fake it with the jarred stuff!)
- 1/8 teaspoon crushed red pepper flakes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 48 ounces organic low sodium chicken broth (6 c.)
- 2 cups cannellini beans (takes 1 1/2 of the standard size cans)
- 1 lb kale, rinsed, stems removed, leaves torn into bite-sized pieces (8 c. firmly packed)
- 1 tablespoon lemon juice
- 1/2 teaspoon finely grated lemon zest
- 1Heat 1 tablespoon of the oil in a 4 or 5-quart heavy pot or Dutch oven over medium heat. Add sausage and cook, working to break into bite sized pieces, until lightly browned, about five minutes. With a slotted spoon, transfer the sausage to a plate, leaving any rendered fat in the pot.
- 2Add the remaining olive oil to the pot, increase the heat to medium-high, and add the onion. Cook, stirring frequently, until fragrant and beginning to soften, about 2 minutes.
- 3Add the carrot and celery and cook, stirring frequently, until they begin to soften and brown, about 2 minutes more. Be sure to scrape any brown bits from the bottom of the pan.
- 4Stir in the garlic, pepper flakes, salt & black pepper and cook, stirring, until the garlic is fragrant, about 1 minute more. Add the chicken broth and bring to a boil over high heat.
- 5When the broth reaches a boil, reduce the heat to medium, add the sausage along with any collected juices, and HALF of the beans.
- 6Mash the remaining cup of beans with a fork or wooden spoon and add them to the pot, stirring to distribute.
- 7Stir in the kale, adjust the heat as necessary to maintain a gentle simmer, and simmer until the kale is tender, 15 to 20 minutes. (I cover the pot loosely during this step to prevent too much reduction in the broth.).
- 8Stir in the lemon juice and zest just before serving.
- 9(It's even better the next day!).
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Nutritional Facts for Mediterranean Kale & White Bean Soup With Sausage
Serving Size: 1 (347 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 330.1
- Calories from Fat 155
- Total Fat 17.3 g
- Saturated Fat 4.8 g
- Cholesterol 21.5 mg
- Sodium 968.6 mg
- Total Carbohydrate 27.5 g
- Dietary Fiber 6.7 g
- Sugars 3.3 g
- Protein 19.1 g