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 about 10 cups

Ingredients

• 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 (2.5 L) total chicken broth and/or water

• 1 bunch (about 8 oz/227 g) kale, stems removed, ripped into ½″ pieces

Instructions

1. 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.

2. 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.

3. 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.

4. 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.