Kale, Potato, White Bean & Sausage Soup
I find that when it's cold outside, there's nothing more comforting than a steaming bowl of soup. I love making soups and stews in the winter - they can be easily made ahead, perfect for a cold and busy time of year!
Author: Vincci Tsui, RD
Recipe type: Soup
Makes: 10 cups
- 1 cup (about 200 g) dried white beans or navy beans, or 1 × 19 oz can, drained and rinsed
- 1 tbsp (15 mL) canola or olive oil
- 12 oz (340 g) sausage, cut into ½″ slices
- 3 cloves garlic, chopped
- 1 onion, chopped
- 2 medium red potatoes (about 1½ lb/680 g), cut into ½″ cubes
- 8½ cups chicken broth, and/or water
- 1 bunch (about 8 oz/227 g) kale, stems removed, ripped into ½″ pieces
- If using dried beans, pick through for any rocks, then rinse before soaking overnight in water that covers the beans by 2-3 inches. Drain and rinse. Boil enough water to cover the beans (about 3 cups) in a medium saucepan. Add beans and lower the heat to a simmer until the beans are tender, but still hold their shape (about 45 minutes). Drain and set aside.
- In a large pot, heat oil over medium heat then add sausages. Cook, stirring, until browned. Remove from pan using a slotted spoon – do not drain excess liquid.
- Add garlic and onion to pot. Cook until onion begins to soften. Add potatoes and chicken broth/water and cook until the potatoes are soft.
- Stir in cooked or drained canned beans and kale (you may need to add more broth/water), and continue simmering until kale turns bright green and begins to wilt. Season to taste and serve.