This cold snap in Seattle has me looking for ways to get warm and I can think of no better way than soup. I had a few items in my arsenal that looked soup worthy like kale, stock, potatoes and white beans but wanted to add a hearty component. I remembered a soup I saw on Martha Stewart's website and poked around for a few minutes until I found it. Here is her version of the Sausage and Kale Soup.
This simple recipe is very versatile. You can omit the sausage or use a vegetarian version for a meatless soup. You could swap the kale for swiss chard, omit the beans or even add some crispy bacon. It is creamy from pureeing part of the potatoes and broth without the addition of heavy cream. A warm satisfying soup with minimal effort.
Sausage and Kale Soup
1 onion minced
1 tablespoon plus a drizzle olive oil
2 cloves of garlic minced
1/4 teaspoon red chili flakes
64 oz chicken or vegetable broth
1lb of Yukon Gold or fingerling potatoes cut into 1/2 inch pieces
1 can canellini beans drain and rinsed
1 bundle of dinosaur kale chopped - remove the large stems
12oz of chicken sausage links sliced into rounds (I love the Applegates Organic Fire Roasted Red Pepper Sausage)
Heat a large pot to medium and add 1 tablespoon of oil and onions. Cook onions until soft and translucent. About 5 minutes. Add garlic and red pepper flakes - cook until fragrant about 2 minutes. Add stock and potatoes and bring to a boil. Reduce to simmer and cook until potatoes are tender, about 15 minutes.
While soup is simmering, heat a skillet to medium high and add small drizzle of olive oil. Add the sausage and saute until slightly crispy. Remove from heat.
Puree 1/2 of potato/broth mixture in a blender and return to remaining soup. Add beans, kale and browned sausage and return to a boil. Reduce to a simmer and cook for another 15 minutes.