White Bean, Kale, and Sausage Soup

I love this time of year, the festivities, the weather, and of course all the delicious food.  There's something about a brisk, chilly day that just has me begging for a big bowl of comforting soup.  Nothing is quite as satisfying, and when it's as hearty and nourishing as this soup is, you can't go wrong.   Truth be told, there is nothing special about the ingredients in this soup, in fact it is quite simple.  Maybe that's what makes it so darn good.  I've tried many different variations and this is my favorite.  Too often comfort food is not synonymous with health food, but this one pot meal is both.  Even my soup-hating husband has requested this twice in the last two weeks!  If that isn't convincing, I don't know what is. 

I use chicken sausage, but feel free to use pork if you desire.  To make it vegetarian, substitute vegetable stock for the chicken stock and omit the sausage. 

4 links of smoked sausages, chicken, pork, or turkey, sliced  ( I use chicken andouille)

1 T olive oil

1 onion, diced

5 garlic cloves, minced

2 carrots, chopped

6-8 cups free range, organic chicken stock

1 bay leaf

1 bunch kale, chiffonade

2 cans cannelini beans, drained

1/2 t oregano

1/4 t cayenne

salt and pepper to taste

rind of Parmigiana Reggiano cheese 

Heat olive oil in a large pot over medium high heat. Take sausage out of casings. Add sausage, saute until nicely browned.  Remove from pan and set aside.

Add chopped onion and carrot into pan and cook 5 minutes, or until onions are translucent and carrots begin to soften.  Add garlic and cook 1 minute more.

While onion and carrots are cooking, mash half of the cannelini beans and leave the rest whole.

 Pour stock into pan, being sure to scrape up any brown bits on bottom of pan. Add the bay leaf, oregano, cayenne, and pepper.  Bring to a boil, add kale, Parmesan rind, and beans.  Reduce to a simmer and cook 15 minutes.  Add sausage back in and simmer 15 minutes more, or until kale is wilted.

Remove rind and bay leaf before serving.  Serve with crusty multi-grain bread and some grated parmigiana reggiano cheese.

This soup tastes even better one or two days after you make it, so you can look forward to enjoying the leftovers!