Thursday, January 20, 2011

Sausage, Kale, and White Bean Soup

I went the the farmer's market in Corvallis this week and bought two bunches of Kale knowing that I could find a good recipe.  I love the farmer's market in Corvallis.  Live music, great crafts, and local farmers selling their wares.  Can't get much better.  Recipe from Always Cooking up Something

Printable Recipe:

1 cup dry Navy beans
1 large bunch of Kale ( I used 2, but 1 would have been better)
1 Tablespoon olive oil
1 pound spicy link sausage of your choice
1 cup shallots
4 cups chicken broth
salt and pepper
1/2 teaspoon hot sauce (tabasco)

1. Place navy beans in large container of water and let stand overnight.  Next morning, drain the water and add 4 cups of water and cook the beans until tender.  Bring a separate pot of salted water to boil and add Kale.  Simmer 2 minutes. Drain and set aside to cool.  Heat olive oil over medium/high heat and brown sausage on both sides.  Remove from oil and cook shallots 3 minutes. Pour in a splash of chicken broth and deglaze the pan.  Return sausage to pot along with beans and their cooking liquids. Stir in chicken broth. Bring soup to a boil, reduce heat to low and simmer uncovered 15 minutes.  Add Kale and cook 4 minutes. Season with salt, pepper, and hot sauce.  Serve with a crusty bread or cheese toast.

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