Tuscan Style White Bean, Sausage and Kale Soup

Ingredients

• 2 T olive oil
• 1 lb sweet Italian sausage casing removed (venison or other)
• 3 medium red potatoes, peeled and cubed 1/2" dice
• 1 large sweet yellow onion 1/2" dice
• 4 large carrots, peeled and chopped 1/2" dice
• 1/2 fennel bulb, trimmed, outer layer removed, 1/4" dice
• 1 shallot finely chopped
• 6 large garlic cloves finely chopped
• 2 bunches kale, center stems removed and roughly chopped
• 2 cans (15 oz) Great White Northern or Cannellini beans, drained and rinsed
• 2 bay leaves
• 6-8 thyme sprigs tied together with kitchen twine
• 1/2 C dry white wine
• 1/2 C cooking sherry
• 6 C chicken stock
• kosher salt and fresh ground pepper
• big pinch red pepper flakes
• baguette, sliced
• shredded gruyere cheese

Instructions

1. In a large pot or dutch oven, heat 2 T olive oil over medium high heat.
2. Brown the sausage.
3. When the sausage is almost brown, add in 3/4 t red pepper flakes to toast
4. Add potatoes, onion, fennel, carrot and a generous pinch of salt and cook for 10 minutes until vegetables start to soften.
5. Add shallot and garlic and cook another 2-3 minutes.
6. Add white wine and cooking sherry and cook until reduced by half- about 5 minutes
7. Add in the kale and cook until slightly wilted
8. Add the beans, the chicken stock, the bay leaf, thyme bundle, and fresh ground pepper.
9. Bring to a boil, then reduce heat and simmer 60 minutes. Adjust salt, pepper and red pepper to taste.
10. Right before serving- add a squeeze of lemon
11. For the Gruyere Crostinis
12. Slice the baguette into 1/2 inch rounds. Top each with a cheese and run under broiler until golden brown. Serve each bowl topped with a couple crostinis! Enjoy!