Servings: 4 to 6
Colorful and comforting, this stewlike soup satisfies, especially on a cold day. There’s a lot of rosemary in the dish, but it doesn’t overwhelm; the sausage and hearty vegetables can more than handle it.
In a 5- to 6-quart dutch oven or similar heavy-duty pot, heat the oil over medium-high heat. Add the sausage and cook, breaking it up, until just cooked through, about 7 minutes. Transfer to a bowl. Add the onion, carrot, and potato to the pot, lower the heat to medium, and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the garlic and rosemary, and cook, stirring, until fragrant, about 30 seconds. Add the beans, tomatoes, and stock, bring to a simmer, and cook for 10 minutes, skimming as needed. Add the kale and reserved sausage, and simmer for 5 minutes. Season to taste with salt and pepper. Serve sprinkled with the cheese and with crusty bread, if you like.
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Absolutely one of the best soups ever! I used chicken Italian sausage (store made at Sprout's) that I had on hand and two cans of beans. My hubby is not a fan of soup and this he loved. Making it again tonight!
Loved this recipe ... but I think there's a bit too much sausage in it ... even after doubling beans and adding an extra 2 cups of broth. I'm going to cut sausage down to about ⅓ lb and try again ... and add more kale. DELICIOUS!!!
What a find this is! We made it and it is truly restaurant quality!
Delicious and comes together in a snap. Highly recommend when you need to come up with a dinner in a pinch.
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