I would like to start this whole shebang by saying this type of dish is my favorite kind. One, it’s loosely inspired by a recipe, but really much more based on ingredients you already have in the fridge that you didn’t have a plan for. Two, it comes together in about 20 minutes. Three, it’s freaking delicious. And finally, it’s healthy! Made with flavorful andouille chicken sausage (Trader Joe’s), a bunch of chopped kale, and some other pantry staples, this is a weeknight winner.
Chicken Sausage and Kale Soup with Cannellini Beans
Serves 6
Just the Tip / Inspired by Bon Appétit via Epicurious
What I used:
- 1 tbsp olive oil
- 1/2 large onion, roughly chopped (or 1 medium onion)
- 2 carrots, peeled and sliced
- 3 garlic cloves, minced or grated
- 1 tbsp fresh chopped thyme (or 1 tsp dried)
- 4 links fully-cooked andouille chicken sausage, thinly sliced
- 1/4 cup vermouth (or white wine)
- 10 cups chicken broth (2 1/2 quarts)
- 2 19-0z cans of rinsed and drained cannellini beans (Progresso brand)
- 1 bunch lacinato or tuscan kale, roughly chopped (rib removed)
- 1/4 cup milk
- salt and freshly ground black pepper
- parmesan cheese and crusty bread (iggy’s francese is fantastic!) for serving
What I did:
- Heat the olive oil in a large dutch oven or soup pot over medium heat. Add in the carrots, onion, and thyme season with salt, and saute for about 5-7 minutes. Grate in the garlic and continue to cook for another minute or two. Remove the veg to a plate and raise the heat to medium-high. Add in the sliced sausage and brown on both sides, about 5-6 minutes total. Add in the veg, along with a splash of vermouth or white wine. Scrape the bottom of the pan to remove any of the brown, flavorful bits.
- Add the broth to the pan and bring to a boil. Add in the chopped kale, cannellini beans, splash of milk, and a pinch of salt and pepper. Cook for about 5 minutes, taste for seasoning, and serve with a sprinkle of parmesan cheese and a hunk of bread.
