When end-of-summer kale comes in by the armload from the garden, “kale soup” becomes a familiar sounding menu option.  But can’t we make it really different and flavorful for our guests, as the chill of Autumn sets in? And so it develops: browned Italian sausage chunks, lots of fresh thyme, a splash of white wine, potatoes and cannellini beans.  Delicious served with a salad of fresh sliced pears, toasted almonds, and shavings of Parmesan Cheese and a basket of warm dill bread!

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Kale, Sausage and Cannellini Bean Soup - A Special Autumn Treat

SERVINGS 4 CHANGE SERVING SIZE

COOK TIME 30minutes

PREP TIME 45minutes

READY IN 1hour, 15 minutes

Ingredients

• 1 tbsp olive oil plus a little butter
• 1/2 lb sweet Italian sausage cut into small pieces
• 1 medium onion cut into small pieces
• 1 medium potato peeled and cut into medium size pieces
• 1 (15) ounce can cannellini beans drained and rinsed (use desired amount)
• 5 cups chicken stock
• 1 tsp garlic grated
• Few sprigs fresh thyme or 1 tbsp dried
• 1 bunch kale stems removed and roughly chopped
• 1 splash white wine
• salt and pepper to taste

Instructions

1. Heat oil and butter in a large saucepan; add chopped onion, thyme and sausage chunks, browning over medium heat for about 10 minutes, adding a splash of wine for enhanced flavor. Drain off excess fat.
2. Add chopped kale, potatoes, garlic, cooking for a few minutes before adding chicken broth, bringing soup to a boil, then simmering for about 20 minutes.
3. To achieve a thicker consistency, strain out some of the cooked potato pieces, thoroughly mash and then add back to the soup.
4. Add cannellini beans and simmer for another 10 minutes, then serve!