White Bean, Sausage, and Kale Soup

GourmetGradStudent's Note:

Rachael Ray's yummy hearty soup. I can't remember what magazine this was out of, but this soup is great!!

• Total Time: 40 mins
• Prep Time: 15 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 1 tablespoon olive oil
• 1 lb kielbasa , cut into small pieces
• 3 (15 ounce) cans cannellini beans
• 2 garlic cloves , chopped
• 1 bay leaf
• 1 bunch kale , coarsley chopped
• ½ cup grated parmesan cheese

Directions:

1. Heat the olive oil in a large Dutch oven or pot over medium-high heat.
2. Add the sausage and cook, stirring occasionally, until browned, about 6 minutes.
3. Add the beans and garlic and cook, stirring occasionally, for 3 minutes.
4. Add the chicken broth, bay leaf and kale and bring to a boil, then reduce the heat to medium-low and cook, covered, for 10 minutes.
5. Discard the bay leaf.
6. Season the stew to taste with salt and pepper and serve with a drizzle of olive oil and the cheese.

Reviews

[Great!full]

This was tasty and quick to prepare. I used spicy Italian sausage and Great Northern beans (couldn't find cannellini). I also used only 2 cans of beans, 3 seemed like too much. In addition, I included a bit of grated nutmeg when I added the kale. The recipe doesn't say how much chicken broth to use, so I added about 1-2 cups. Could probably have used more, but we like a thick consistency. Parmesan-reggiano is a must with this stew! Will definitely make this again. Thanks for posting!