White Bean and Kale Soup

This is a great soup to make at any time of the year, but the flavors are excellent during the summer when tomatoes and kale are fresh from your garden or local farm stand. 

White Bean and Kale Soup

1 1/2 C dried white beans (cannellini or navy) *see prep method below

2 TBS extra virgin olive oil

1 C diced onion

3 lg cloves of garlic, finely diced

1 bay leaf

1 bunch of kale (about 6-7 leaves) chopped

2 lg tomatoes, chopped

5-6 carrots, sliced about 1/2 inch thick

salt and pepper

1 pkg vegan Italian style sausages, sliced 3/4 inch thick (I used Field Roast brand)

Two easy ways to prepare the beans. You can soak them in a glass bowl overnight, covered with a few inches of water OR you can do the quick method. Put the beans in a large pot, cover with a few inches of water, bring to a boil then remove from heat. Cover the pot and let the beans sit for an hour, then drain. (Don't forget to rinse and check the beans carefully before soaking)

In a stock pot, add the oil, onion and garlic, and saute over medium low heat until the onions become translucent. Add the carrots, beans and bay leaf, then cover with water. (About an inch or two above the beans) Bring to a boil then reduce heat to a simmer. Cover and simmer for an hour.

At this point, I remove about 2 cups of the soup and puree it in my processor, then return it to the pot. You can use a blender or skip this step altogether. It makes the soup's texture a little richer.

Season with salt and pepper to taste. Add the kale and tomatoes and simmer for another 30 minutes. Add the sausage and simmer for a few more minutes until the sausage is heated. 

If you'd like to make the crusty olive and sun dried tomato bread in the photo, go here for the recipe!

Serves 6