bean-soup

When it’s cold outside you turn to soup. The next time you need to warm up make this Kale, White Bean & Sausage Soup that comes to us from Simran and Stacie at a Little Yumminess. The versatile and easy soup rocks the veggies and serves 12-14, which means there’s almost always leftovers to slurp up the next day.

Kale, White Bean & Sausage Soup adapted from Frances Mayes from Everyday in Tuscany (Zuppa di Cavolo Nero, Cannellini e Salsicce)

Serves 12 to 14 (half it if required)

Ingredients
2 Italian sausages, skins removed and meat crumbled
4 tbsps olive oil
2 onions, chopped
2 garlic cloves, minced
2 quarts chicken stock
6 thyme sprigs
1 bunch of dinosaur kale
4 cups cooked cannellini beans (dried beans best but I often use canned)

Method
1. Saute the crumbled sausage in the olive oil till browned and remove from pan.
2. In the same pan, saute the onions, thyme and garlic until softened
3. Add the chicken stock to a big pot. Bring to a boil and add the kale and cover and simmer for 15 minutes
4. Add the cooked sausage and beans and simmer for another 15 minutes
5. Ta Da!

This is a guest post from our friends Simran and Stacie at a Little Yumminess. Photo courtesy of Little YumminessBe sure to visit their blog for more fab, kid-friendly recipes!