The kids are kind of getting into soup, which makes me extremely happy since I would eat it every night if possible. The concept of everything mixed together is still a little questionable to them, so I have to admit that sometimes I am fishing out just the stuff they like from some of my favorite soups. Of course I swore I would never do that, but here I am.
This soup required minimum "sorting" so I call it a winner. And because it is so full of flavor, they missed the fact that they (god forbid) ate an onion piece or two. This soup is easy, a crowd pleaser, and generally healthful. It is best served with a giant heap of Parmesan sprinkled on top (still healthy in my book. ha) and a few dashes of hot sauce if you are into heat. We ate it for dinner one night and I consumed the rest at lunch. Yes, a hot lunch! crazy.
Turkey Sausage & White Bean Soup
Imperfect Polish 2015
26oz smoked turkey sausage, like kielbasa, cut lengthwise, then chopped
2 leeks, cleaned and chopped (if leeks freak you out, just use an onion)
3 carrots, chopped
3 celery stalks, chopped
2 cloves of garlic, minced
1 cup of white wine
2 - 15oz cans of white beans, like cannellini
15 oz diced tomatoes
1 1/2 teaspoons of salt
1 teaspoon of pepper
1 teaspoon of chopped fresh rosemary
6 cups chicken stock
1 cup chopped kale (about one small bunch)
juice of half a lemon
Grated Parmesan cheese for serving
In a large pot, heat about two tablespoons of olive oil at medium heat. When the oil is hot, add the sausage and brown, stirring occasionally until it is all browned a bit. Remove sausage from pot and place in a bowl.
Add the leek, carrot, and celery to the pot. Sprinkle with just a bit of salt and sauté until starting to soften, about 10 minutes. Add in the garlic and cook for a minute. Then pour in the wine and scrape up all that browned goodness from the pot and let cook until reduced by about half (about 5 minutes. It needs to boiling, so if that is not happening, turn up the heat a bit).
Add in the beans, tomatoes, salt, pepper, and rosemary. Stir everything together and let cook a few minutes. Then add in the stock and and sausage, and bring to a boil. Turn heat down to low and simmer for 30 minutes.
Turn off the heat and add in the kale and lemon juice. Stir until kale is just wilted and taste for seasoning. Serve warm with heaping spoonfuls of Parmesan cheese.
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