Sausage, Kale, and White Bean Soup
A comforting bean soup with spicy sausage and leafy kale. Easy to put together and delicious on a cold winter's day. You can substitute other sausage, onion instead of shallots, and other greens for the kale, and it will still be tasty!
Servings per recipe: 8
Calories per serving: 373
Preparation time: 15m
Total cooking time: 9h 15m
- 1 cup dry navy beans
- 1 large bunch kale, rinsed, stemmed and chopped
- 1 tablespoon olive oil
- 1 pound spicy linguica sausage, sliced
- 1 cup chopped shallots
- 4 cups chicken broth
- salt and pepper to taste
- 1/2 teaspoon hot sauce, or to taste
- 1 Place the navy beans into a large container and cover with several inches of cool water; let stand 8 hours or overnight. Drain and rinse before using.
- 2 Cook the soaked beans in a pressure cooker in 4 cups of water for 25 minutes. Use the natural release method to release pressure. Do not drain.
- 3 Bring a separate pot of salted water to a boil. Add the kale and simmer until kale is bright green and tender, about 2 minutes. Drain in a strainer, and cool under cold running water. Set aside.
- 4 Heat olive oil over medium heat in the soup pot. Brown the linguica slices on each side, about 5 minutes. Remove from the pot with a slotted spoon and set aside. Add shallots to pot and cook until soft, about 3 minutes. Pour in a splash of chicken broth and scrape up any browned bits of sausage.
- 5 Return the sausage to the pot along with the beans and their cooking liquid. Stir in the chicken broth. Bring soup to a boil, reduce heat to low, and simmer uncovered for 15 minutes. Add the kale and cook about 4 minutes longer. Season with salt, pepper, and hot sauce to taste.