Cold, wet days don’t seem as bad when a pot of hearty soup is simmering on the stove, especially when it’s packed with a myriad of colors and flavors. The addition of fragrant herbs, such as rosemary and sage, will fill your kitchen with wonderful aromas that may even make you forget it’s so dreary outside.
Cut up all vegetables before turning on the stove. For added texture, I like to mash one can of cannellini beans to help thicken the soup, and cut up some of the sausage links instead of removing all of them from their casings.
This nutritious soup comes together in about two hours, and can be ready before lunchtime. It goes great with a thick slice of sourdough bread so you can sop up the broth. This soup freezes well, and will last in the freezer for up to three months.
Ingredients
- 3 tablespoons olive oil, divided
- 1 pound sweet Italian sausage links. Remove the casings of half and break into crumbles with a fork. Cut up the rest into medium-sized pieces.
- 2 large carrots, diced (2 cups)
- 1 medium sweet onion, diced (about 2 cups)
- 3 medium celery stalks (leaves included), diced (1 cup)
- 2 bay leaves
- 2 sprigs fresh rosemary (or ¼ teaspoon dried)
- 4 leaves fresh sage (or ¼ teaspoon dried)
- 3 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon pepper
- 6 cups Dinosaur (Lacinato) kale, stems removed, roughly chopped
- 1 (15 ounce) can cannellini beans, drained, rinsed, and partially mashed
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 4 cups unsalted chicken stock (or chicken broth)
- 2 cups water
- ½ cup freshly grated Parmesan cheese, optional
Preparation
In a 6-quart Dutch oven, heat 1 tablespoon olive oil over medium heat.
Add cut-up sausage and sauté for 6 minutes, turning pieces regularly to cook evenly. Add the rest of the sausage and continue cooking for another 4 minutes. Use a wooden spoon to break apart any large pieces.
While sausage is cooking, use a fork to partially mash 1 can of cannellini beans. Set aside.
Using a slotted spoon, remove sausage and transfer to a paper towel-lined plate to drain. Set aside.
Pour remaining olive oil into Dutch oven.
Add carrots, onion, celery, bay leaves, rosemary, and sage. Cover and cook for about 5-8 minutes or until vegetables are tender.
Stir in garlic, salt and pepper, and cook for about 1 minute.
Stir in cannellini beans, sausage, chicken stock and water.
Cover and bring to a boil on medium-high heat (it takes about 20 minutes to bring to a boil). Add kale. Lower heat and simmer uncovered for 4-5 minutes or until kale has wilted and flavors are combined.
Remove from heat and take out bay leaves, rosemary and sage.
Ladle into bowls. Sprinkle a small handful of Parmesan on top. Serve immediately.
