It is one of my favorite times of the year, soup season! Soup heals the mind, body and soul. It is also one of the most simple and versatile dishes. As long as you have the base (olive oil, onions, carrots and herbs), the rest is up to your imagination.
At Central, our Junior FFI Club held a soup supper for their families. The students prepared the soups and then the families joined us to try our creations. We made cream of kale soup and kale sausage, and white bean soup. The latter was our winner. We grew around 50 feet of kale this summer in our school garden and our freezers are full, so we stuck with a kale theme.
Kale, Sausage, and White Bean Soup
2 links hot Italian pork sausage, cut into 1-inch chunks
1 tablespoon extra virgin olive oil
1 red onion, chopped
4 garlic cloves, sliced
One 10-once bunch kale, trimmed and chopped (about 10 cups)
2 quarts chicken broth
One 15-once can cannellini beans, drained and rinsed
1 tablespoon chopped fresh rosemary leaves
1/2 teaspoon fennel seeds
1/2 cup grated parmesan cheese
Place the sausage in a large saucepan over medium heat; drizzle with the olive oil and toss to combine. Increase the heat to high and cook, stirring, until browned, about 4 minutes. Add the onion and cook for 3 to 4 minutes, until it starts to soften. Add the garlic and cook, stirring often, until fragrant, about 1 minute. Toss in the kale and stir to combine. Add the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 15 to 17 minutes, until liquid has slightly decreased and the broth is flavored by the sausage.
Add the beans, rosemary, and fennel seeds and stir to combine. Cook for 1 to 2 minutes to warm the beans. Serve immediately sprinkled with the parmesan cheese.
I hope everyone had a wonderful holiday. Get outside and return home to a hot bowl of homemade soup.