Spicy Sausage Kale Bean Soup: Difference between revisions
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Created page with "{{RecipeSummary |PrepTime=20 min |CookTime=20-30 min |Source=''Savory Sweet Life'' (pg 173) |Yield=6-8 servings |Rating={{Delicious}} }} === Ingredients === * 1 lb. Italian po..." |
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[[Category:Soup]] | [[Category:Soup]] | ||
[[Category:Sweet | [[Category:Sweet Potatoes]] | ||
[[Category:Kale]] | [[Category:Kale]] | ||
Revision as of 04:09, 23 October 2019
| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | 20-30 min |
| Source | Savory Sweet Life (pg 173) |
| Yield / serves | 6-8 servings |
| Rating | Delicious |
Ingredients
- 1 lb. Italian pork sausage meat (hot or mild), crumbled
- 1 14-oz. can cannellini beans, rinsed and drained
- 1/2 medium onion, chopped
- 2 sweet potatoes, peeled and cubed
- 3 garlic cloves, chopped
- 1 bunch kale, coarsely chopped
- 1 32-oz. carton chicken broth
- Rustic bread, for serving
- 2 c. heavy cream
Preparation
In a large Dutch oven over medium heat, cook sausage, onion and garlic for 5 minutes, or until onion has softened and sausage is browned. Remove any excess fat drippings.
Add chicken broth, heavy cream, cannellini beans and sweet potatoes. Cover pot and bring soup to a boil.
Reduce heat to low and simmer for 15 minutes.
Stir in kale and cook for 5 more minutes, still covered.
Serve each bowl of soup with a slice of rustic bread.
