Maybe it's because everything you read today is all about the new "super food" kale! I found myself in the grocery store craving this green that has never passed my lips. I cruised the produce section wondering, how can I convince my husband to eat this (big challenge) and how can I eat this.
My husband, before we began dating, never let anything green pass his lips. Nothing!!! I would find him fishing around anything green or a vegetable that wasn't starch in anything I cooked. He has slowly become more and more adventurous with what he will try and eat. I started by wrapping any vegetable I could in bacon. Then slowly began removing the bacon from the dishes. He is now eating spinach salads(spinach anyway really), green beans, brocolini, mushrooms, onions, tomatoes and the list goes on. Having a little trouble getting him to come around to asparagus.... Any ideas??
It has been so much fun finding new delicious ways to cook all these vegetables and so rewarding when he loves them...love is a strong word to use toward his relationship with vegetables, likes them.
After some thought I decided to make a soup. I have seen many soups with kale, but ones that I really seemed drawn too were with sausage and beans. Off I went filling my cart with anything that sounded delicious to throw in my pot!
Sausage, White Bean and Kale Soup
1 package andouille sausage, diagonally sliced (1/2 inch pieces)
1 tablespoon olive oil
1 large chopped onion
5-6 minced garlic cloves
1 can tomato paste
3 cans of cannelli beans, drained and rinsed
1 can diced fire roasted tomatoes
3-4 cups chicken broth
3 cups chopped kale
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon cayenne pepper
Shredded Parmesan cheese (optional)
Heat a large Dutch oven over medium heat. Add the sausage and cook until browned. Remove the sausage and set aside.
Add the olive oil and onions; cook, stirring often until the onions begin to soften, about 3 minutes. Add the garlic and cook for 2 minutes.
Add the tomato paste and stir until completely combined with the onion mixture. Cook allowing the paste to caramelize, just a little bit.
Add the beans and fire roasted tomatoes, stir well. Cook for 5 minutes allowing the beans to soften. Scrape up all of the caramelized bits on the bottom of the Dutch oven.
Add the chicken broth, one cup at a time. Stirring and mixing well before adding the next cup. Continue adding the chicken broth until you reach the consistency that you prefer. Keeping in mind that the longer you cook the soup, the more the liquid will cook down.
Add the kale, salt, pepper, garlic powder, onion powder, and cayenne pepper. Stir well and bring the soup to a simmer. Cover and continue to simmer until 10 minutes before serving. Taste the soup and season to taste with salt and pepper.
Garnish with shredded parmesan.
Serve with grilled cheese or crusty baguette.
Note: You do not have to use andouille sausage. You could make meatballs, or add chicken sausage, Italian sausage, or any sausage that is a favorite.
And by they way.... My husband LOVED it!!!!
Simply,
Meg
