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White bean, sausage, and kale soup
Warm, hearty vegetable and sausage soup...is anything more comforting? This recipe is a staple meal in many cultures, and there are endless variations. Italian, Portuguese, Spanish...there are so many takes on this beautiful soup. So, we decided to make a farm-to-table Appalachian version.
By Sarah Wickers
White bean, Sausage, and Kale Soup
Sarah Wickers
Rated 4.7 stars by 3 users
Category
Soup
Cuisine
American
Author:
Sarah Wickers
Servings
8
Prep Time
20 minutes
Cook Time
60 minutes
Warm, hearty vegetable and sausage soup...is anything more comforting? This recipe is a staple meal in many cultures, and there are endless variations. Italian, Portuguese, Spanish...there are so many takes on this beautiful soup. So, we decided to make a farm-to-table Appalachian version.
Even in winter, there are local vegetables to be found and enjoyed. Hearty root vegetables, perky curly kale. They are so flavorful and abundant in our temperate North Carolina climate. They create the perfect excuse to make a delicious meal for sharing with family and friends. Few things are more memorable than a hot meal on a cool evening, laughing and sharing stories with our loved ones over a bowl of soup. Add in some crusty bread and a glass of wine, and you've got yourself a recipe for happiness.
Fresh seasonings from the Well Seasoned Table farm really round out these ingredients. Our Magic Garlic Dust adds just the right full-bodied garlic punch. Then the beautiful freshness of the greens and herbs in our Wild Green Earth Goddess Seasoning bring a robust flavor profile that is tantalizing in any season. This is a perfect recipe for sharing or for meal prepping to enjoy all week.
Bon Appetit!
Ingredients
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3 Carrots, peeled and sliced
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1 Shallot, peeled and sliced thin
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2 c. White Beans (or 1 can)
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1 lb. Pork Sausage (mild or spicy, depending on preference)
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1 bunch Curly Kale, washed and torn
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3 small White Potatoes, medium diced
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2 c. Celery, sliced
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6 - 8 c. Water
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1.5 Tb. Better than bouillon (chicken flavor)
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EVOO, as needed
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1 Tb. Well Seasoned Table Wild Green Earth Goddess
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2 tsp. Well Seasoned Table Magic Garlic Dust
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1 c. Dry Vermouth or White Wine
Directions
In large stockpot, sauté shallots and ground pork in EVOO until lightly browned but not cooked through.
Add cup of white wine and deglaze. Simmer on medium heat until the wine is reduced and the pork is fully browned.
Add in all veggies (except kale), water, bouillon, Magic Garlic Dust, and Wild Green Earth Goddess. Bring to full simmer.
Add in beans. Simmer for about an hour or until all of the vegetables are tender.
Add in kale and simmer for 5 more minutes.
Serve with a drizzle of olive oil and good crusty bread.
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