I wrote this recipe last summer when I had an abundance of kale in my garden. I combined a few different recipes to include all of the elements we liked. The big chunks of sausage, the soft white beans, the nutritious shredded greens, and the overall garlic flavor!
Garlicky White Beans & Greens Soup
Ingredients:
1-1 1/2 lbs of bulk sausage, browned
1 large yellow onion, diced
1-2 cans of white kidney/navy beans
5-7 cups chicken stock
2-4 diced red potatoes with skin on (if desired)
3-4 cloves of garlic, minced
2-3 stalks of celery, diced
1-2 tablespoons of Olive Oil
1 bunch of kale or spinach or dark leafy greens, chopped finely (4-5 cups)
1-2 tsp crushed red pepper flake
1-2 TBS chopped parsley
Salt & Pepper to taste
Directions:
Brown sausage in a skillet
Sautee (or caramelize) onions with olive oil in a dutch oven or large stock pot.
Add 1/2 of diced garlic and celery to onions and sautee slightly.
Add crushed red pepper flake if desired.
Add chicken stock. Bring to a simmer.
Add potatoes and bring to a boil for 7-10 minutes. I like the potatoes to remain firm so I don't let the soup boil too long.
Add rinsed white beans and cooked sausage.
Allow soup to simmer. Then add the kale and dark leafy greens. I like to add the greens at the very end so they remain firm and the color stays vibrant.
Add in the rest of the raw, chopped garlic. Add salt & pepper to taste. Sprinkle with fresh parsley to serve.
Enjoy!
I made this soup recently to freeze. I save jam jars and other various jars that are just the right serving size for the two of us. So when I have a busy day at work or we need a quick meal and don't want to cook I can pull it out of the freezer and easily reheat it on the stove top and serve it with crusty bread.
