Talking to my mom today and she said, “I made bean soup for the quilting guild this morning. There is hardly any left and I was trying to save some for your sister.” Now, I am not a fan of beans. Any kind of beans…. But they are so good for you! Beans are a great way to get that extra protein with a complex carbohydrate. However, I hate a BEAN! Ha! I ate too many growing up and in college in Louisiana. But when my mom feels like cooking some white beans and kale….I just gotta have a couple of spoonfuls.
This is a great recipe. Somewhere in this world it is about to get cold…..
- 1-2 tablespoons extra-virgin olive oil
- 12 ounces smoked sausage links, such as kielbasa or Andouille, cut into 1/4-inch slices
- 5 cloves garlic, minced
- ½ cup of onions and celery
- 5 cups chicken broth or stock, divided
- 8 ounces kale, tough stems removed and finely chopped/shredded
- 1 small bay leaf
- 1/2 teaspoon garlic powder
- 15-ounce bag white beans (such as Cannellini, Great Northern, or Navy) soak for 20 minutes
- A few dashes hot pepper sauce
- Salt & freshly ground black pepper, to taste
- Place a large pot over medium heat. Heat 1 tablespoon of olive oil in pot, swirl to coat, and add sausage. Cook, stirring occasionally, for about 5 to 7 minutes or until the sausage is browned. Remove sausage to a paper towel-lined plate, pour a bit more oil in the center of the pot, and add minced garlic. Stir and cook for about 1 minute, or until garlic is fragrant and light golden brown.
- Pour 4 cups chicken broth/stock into pot and stir in kale, bay leaf, and garlic powder. Increase heat to high and bring to a boil. Reduce to a simmer, cover, and cook for 5 minutes.
- Once kale is tender, add whole beans to the pot. Season with dashes of hot pepper sauce, salt, and pepper, to taste. Stir and simmer for a 1 hour until beans are soft. Remove bay leaf before serving.
Quote for this week: Just be kind and brave. That’s all you will ever need to be.