Words cannot express how much I love this soup. It’s a perfect early fall soup - and a great aprés ski soup! It’s so fast to make and full of hearty and healthy vegetables. Obviously, my kids groan when they see the kale - you can leave it out - but it softens so much in the pot that it’s not super obvious and it’s so good for them if they’ll not pick it out!
I like to make this soup during the early fall because we are scrambling from one team sport to another team sport. Or activity. Or some volunteer job I didn’t remember I signed up for. I can make this early in the day and then have it done. Today I’m actually making it at 10am and popping it in the fridge. We are hosting a party tonight, one kid off to baseball and another off to swimming. I’ll bring this out when Adam is starving (he never eats enough at a party) and when the kids get home from practice. It heats up easy. I throw a loaf of bread on the side too.
White Bean & Sausage Soup
Serves 4
1 lb pork sausage
1 sweet onion, sliced
2 cloves garlic
½ tsp red pepper flakes
1 cup white wine
1 can garbanzo beans
1 can cannellini beans
4 cups kale, chopped (basically one small bunch)
28 oz chopped tomatoes
2 cups chicken stock
1 can artichoke hearts
1 bell pepper, chopped
2 teaspoons dried oregano
2 teaspoons dried basil
½ cup Parmesan cheese
STEP 1
In a large stock pan, brown sausage with onions and garlic. Add red pepper flakes and season with salt and pepper.
STEP 2
Deglaze the pan with white wine scraping any brown bits off the bottom as it cooks. (2 mins)
STEP 3
Add beans, kale, artichokes, tomato, red bell pepper, stock, and herbs. Bring to a boil. Reduce to a simmer and cook 15-20 minutes.
STEP 4
Serve hot with parmesan cheese.
NOTES:
Swap out the kale for chard if it's easier to find or you have too much in the garden.
You can always add more stock to this soup and have it serve a large crowd on demand!