This easy-to-prepare, hearty soup makes for a wonderful mid-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 or vegetable broth
1 can white beans, drained and rinsed
3 links of Italian or smoked sausage, pre-grilled and sliced
2 cups Kale, washed, dried, and chopped
Fresh ground black pepper to taste
Preheat a large soup or saucepot to medium heat. Add olive oil. Add the onion, carrot, garlic, and 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 for about 30 minutes.
Bring the soup back to a boil, turn it down to a simmer, and add the kale. Cook until the kale is wilted, about 5 minutes. Add pepper to taste.
Pulse half of the soup or puree in a food processor for a creamier soup. Bring the soup back up to a boil until well blended.
Optional Substitution for Kale: Spinach, Escarole, Swiss Chard, Broccoli Rabe
