The Soup Project - October

 

One of my goals for this year has been to make one new soup recipe each month. Some have been scrumptious and added to the family cookbook; others, well, best left unspoken and certainly never repeated.

I have been looking through some cookbooks from the library for some soups for cooler weather but came across this one on the Whole Foods website. It looks good and not complicated.

Tuscan White Bean Soup with Sausage & Kale

 

 

2 (32 ounces) boxes low sodium chicken broth, divided

1 (12 ounces) package The Original Brat Hans Chicken Sausage, sliced

1 yellow onion, sliced thin

Salt and ground black pepper to taste

7 cups cooked white beans (cannellini, navy, or great northern

1 bunch organic kale, stems and tough ribs removed, leaves roughly chopped

 

Heat 1/4 cup broth in a large pot over medium heat.  Add sausage slices and cook, stirring occasionally, until the liquid has evaporated  and the sausage is just browned, about 10 minutes.  Add onions, salt and pepper and cook, stirring often, until softened, about 10 minutes. (Add a generous splash of broth to the pot if onions begin to stick.)

 

Meanwhile, put 3 cups beans and 2 cups broth into a blender and puree until smooth, set aside. Add remaining broth to sausage mixture in pot and bring to a boil, scraping up any browned bits.  Add kale, reduce heat, cover and simmer, stirring occasionally, until wilted and softened, about 5 minutes. Uncover, add remaining 4 cups beans, bean puree, salt and pepper and simmer until hot throughout, about 5 minutes more.

 

I know I will add some grated cheddar cheese on top and serve with a slice of toasted crusty bread. I will let you know how it turns out.