Mediterranean Kale & White Bean Soup w/Sausage

total time:: 1 hr

Makes 4-6 servings depending on how hungry you are

My friend, Zee, gave me this recipe which she got out of the Fine Cooking magazine. It’s really yummy and good served with a crusty cheese toast as an accompaniment.

ingredients

1/2 lb. Sweet Italian sausage (about 3 links) (I used turkey)
2 Tbs olive oil
One-half small yellow onion, cut into small dice
1 medium carrot, cut into small dice
1 rib celery, cut into small dice
5 large cloves garlic, minced (about 2 Tbs)
1/8 tsp crushed red pepper flakes
Kosher salt and freshly ground black pepper
6 cups lower-salt chicken broth
1 lb. 3 oz. can cannelloni or white kidney beans, rinsed and drained or 2 cups cooked dried beans
1 lb. kale, rinsed, stems removed, leaves torn into bite-sized pieces (8 cups packed firm)
1 Tbs fresh lemon juice (I like more)
1/2 tsp. finely grated lemon zest (I like a tablespoon’s worth)

directions

1
Remove the sausage from its casing and tear it by hand into bite-sized pieces. Heat 1 tablespoon of the olive oil in a 4 or 5-quart heavy pot or Dutch oven over medium heat. Add the sausage and cook, stirring occasionally, until lightly browned, about 5 minutes. With a slotted spoon, transfer the sausage to a plate, leaving any rendered fat in the pot.
2
Add the remaining 1 tablespoon 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. Add 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. Stir in the garlic, pepper flakes, 1/2 teaspoon salt and 1/4 teaspoon 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.
3
When the broth reaches a boil, reduce the heat to medium, add the sausage along with any collected juices, and half the beans. Mash the remaining beans with a fork or wooden spoon and add them to the pot, stirring to distribute. Stir in the kale, adjust the heat as necessary to maintain a gentle simmer and simmer until the kale is tender – 15 or 20 minutes. Stir in the lemon juice and lemon zest and season to taste with salt and pepper.

notes

This soup is ready in about an hour but it's good to off the heat, let it sit for about an hour, then reheat gently before serving. This allows the flavors to peak even better.

Source: Kathy Bolte