Tuscan Style White Bean, Sausage and Kale Soup
Tuscan-Style White Bean, Sausage and Kale Soup. Hearty, satisfying and healthy!
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
shredded gruyere cheese
In a large pot or dutch oven, heat 2 T olive oil over medium high heat.
Brown the sausage.
When the sausage is almost brown, add in 3/4 t red pepper flakes to toast
Add potatoes, onion, fennel, carrot and a generous pinch of salt and cook for 10 minutes until vegetables start to soften.
Add shallot and garlic and cook another 2-3 minutes.
Add white wine and cooking sherry and cook until reduced by half- about 5 minutes
Add in the kale and cook until slightly wilted
Add the beans, the chicken stock, the bay leaf, thyme bundle, and fresh ground pepper.
Bring to a boil, then reduce heat and simmer 60 minutes. Adjust salt, pepper and red pepper to taste.
Right before serving- add a squeeze of lemon
For the Gruyere Crostinis
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!