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I'm Julia; a wife, a mother and a lover of food. I'm in constant pursuit of my newest craving in the kitchen. I hope you'll join me in my journey to find new and delicious ways to bring classic and versatile dishes to the table. Bon Appetit!

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Creamy White Bean and Sausage Soup

October 21, 2019

 

 

Well the days are shorter and the nights are colder, and I've dug out my warm slippers and sweaters. Fall is upon us so naturally, I'm searching for soup recipes. White bean and sausage soup is not a new one, but it was so delicious, I know I'll be making this one again! You're welcome to use a spicier sausage instead of the sweet if that's your thing. I personally like the sweet but an addition of fresh sliced Thai chilis from my herb garden for a little kick. I hope you try this, and enjoy!

 

 

Creamy White Bean and Sausage Soup

Serves 8-10

 

 

Ingredients:

2 lbs sweet Italian sausage (you may also use spicy, if desired)

3 large leeks, white and light green parts only, cleaned and chopped

4-5 garlic cloves, minced

6 cups chicken broth

3 cans cannellini beans, drained and rinsed

5 kale leaves, ribs removed and discarded, leaves roughly chopped

1/4 teaspoon cayenne pepper

Salt and pepper, to taste

Sour cream, for serving (optional)

Sliced chili peppers, for serving (optional)

Chopped chives, for serving (optional)

 

 

Directions:

 

1. Add the Italian sausage to a large, heavy bottom pot over medium heat and cook, breaking up the meat, until most of the pink is cooked out. Remove meat to a plate; do not clean out the pot.

 

2. If about 2 tablespoons of fat has rendered from the sausage, add the chopped leeks. If you don't have enough rendered fat in the pot, add additional oil with the leeks. Cook over medium heat until translucent, about 5 minutes. Add the minced garlic and cook for 2 minutes (don't let garlic burn). Turn heat up to high and add in the 6 cups of chicken broth and 2 cans of cannellini beans; let it come to a boil. *

 

3. Working in batches, blend this mixture in a blender until smooth (or use an immersion blender). Add back to the pot over medium heat, along with the cooked sausage and let it come to a boil once more; cook until the sausage is completely cooked; turn off the heat and add in the chopped kale and cayenne pepper.

 

4. Taste for salt and pepper, adjust as needed. You may not need any depending on how salty your sausage and chicken broth is. Serve with sour cream, chili peppers and chives, or any toppings of choice. Enjoy. 

 

 

 

* If your soup is too thick for your liking, add 1/2 cup of additional chicken broth at a time until desired consistency achieved. 

 

All content is my own unless otherwise stated

 

 

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