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This easy to prepare hearty soup makes for a wonderful mid-week dinner or rustic weekend starter. I have even prepared gallons of this warming soup for tailgates. For a creamier soup, puree half.
White Bean Casserole
Makes 6 servings
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2 Tablespoons olive oil
1/2 cup chopped onion
1/2 cup chopped carrot
4 cloves garlic, chopped
2 teaspoons fresh basil, chopped
1/8 teaspoon hot pepper flakes
1 cup potatoes, peeled and chopped
3 cups chicken broth
1 can white beans, drained and rinsed
3 links Italian or smoked sausage, pre-grilled and sliced
2 cups Kale, washed, dried and chopped
Fresh ground black pepper to taste
Pre heat a large soup or sauce pot to a medium heat. Add olive oil. Add the onion, carrot, garlic, hot pepper flakes and cook, stirring, for 2-3 minutes until the vegetables are tender, do not brown. Add the potato, sausage, broth, beans and basil. Bring to a boil then lower to a simmer, cover and cook about 30 minutes.
Bring soup back to a boil, turn down to a simmer and add the kale. Cook until the kale is wilted, about 5 minutes. Add pepper to taste.
For a creamier soup, pulse half of the soup or puree in a food processor. Bring soup back up to a boil until well blended.
Optional Substitution for Kale: Spinach, Escarole, Swiss Chard, Broccoli Rabe
