1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
How to Make It
Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 5 minutes. Add 1/2 teaspoon salt, pepper, and garlic; sauté 1 minute. Remove casings from sausage; add sausage to pan. Cook 5 minutes or until sausage is lightly browned, stirring to crumble. Add potato, 5 cups water, and broth; bring to a boil. Reduce heat, and simmer 8 minutes. Gradually add kale; cook 10 minutes or until tender. Stir in remaining 1/2 teaspoon salt and beans; cook 5 minutes or until thoroughly heated.
After eating two bowls of this soup, I decided it was too bland for me. The next day I got the idea to try it with Cajun seasoning. It did the trick! The flavor of the sweet Italian sausage goes well with this spice.
I have made this soup for 5 years and my husband loves it. We enjoy soups especially when the weather gets cooler and this is a fave!!!!!!! If you have a bread maker sweet Hawaiian bread is a great match.
I halved the recipe since I was only cooking for 2. I followed the advice of several reviewers and I pureed the soup at the end. I cooked the sausage separately and added to the pureed soup. I think it tasted much better with the creamy consistency and all the flavors combined well. Also I used a low fat turkey sausage. My boyfriend who is not a fan of kale love this recipe. The sweet potatoes and beans really cut out the bitterness of the kale. I will definitely be making it again.
This soup is SO good. Definitely will prepare again. Very tasty, interesting mix of tastes (sweet potatoes, hot, sweet). Great for cold winter's night. Doubled the sausage and may double the beans next time. Crushed some of the beans for a thicker texture, but i'm sure as a broth would be very good too. Ate by itself, husband had toasted baguette with his. We each had 2 servings the first night! Highly recommended!
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