What's For Dinner: Kale and White Bean Soup

Here is one of our family’s favorite fall soups. There is just something about the fall season that has me craving all the soups, stews and warm comfort foods. My husband thinks I am nuts because I have seasons for the foods I crave, but I know I can’t be the only one! Are you a fall soup fan like me?

This recipe is perfect for busy weeknights, or any time you want an easy, yummy soup! I make it either in the crock pot or in a Dutch oven, depending on what we have going on for the day!

Kale and White Bean Soup

Adapted from Epicurious.com

Ingredients:

• 1 lb dry Great Northern beans

• 2 tablespoons olive oil

• 1 onion, chopped

• 3-4 cloves of garlic, chopped

• 2 qt. chicken stock

• 1 Parmigiano-Reggiano rind

• 1-2 Bay leaves

• 1 teaspoon dried rosemary, or to taste

• 1 teaspoon dried thyme, or to taste

• 1 teaspoon dried oregano, or to taste

• Salt and pepper to taste

• 6-8 carrots, peeled and chopped

• 1 lb Andouille sausage, sliced

• 1 lb kale, stems and center ribs discarded and corsely chopped

Directions:

Cover beans with water and allow to soak overnight. Drain and rinse with cool water.

In a large Dutch oven over medium-low heat, add in olive oil and chopped onions. Stir occasionally, until softened, about 4-5 minutes. Add in garlic, and cook for an additional minute. Add in beans, stock, cheese rind, bay leaves, and seasonings, and simmer, uncovered, until beans are tender, about an hour.

Stir in carrots and simmer for about 5 minutes. Stir in kale and sausage, and simmer, uncovered, stirring occasionally, for about 15-20 minutes.

Top each bowl with sliced Parmigiano-Reggiano, and serve with a crunchy French bread.

Time-saving tips:

If you are looking to save time, use canned beans instead of dry beans, and heat for 20-30 minutes instead of an hour. If you want to make it in a crockpot instead of a Dutch oven, add all of the ingredients to the crockpot, except for the kale and sausage. Cook on high for 3-4 hours or low for 6-8 hours. Add in sausage and kale about 30 minutes prior to serving.