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Sausage, bean and kale soup

I just love winter warmer soups and stews, because they're very comforting yet mostly healthy. One of my favourites is this sausage, bean and kale soup. I've made it with smoked sausage,  normal grilling/frying sausage and chorizo. I like the chorizo version the most, but you can use any type you like (though if it's not fatty then add some oil to the pan when frying the sausage).  I make double amounts and freeze the half for another cold day! It's absolutely delicious! Serve it with crusty, wholesome bread!
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp olive oil
  • 300 g sausage such as cooking chorizo
  • 1 onion
  • 2 stalks of celery
  • 2 medium carrots
  • 2 cloves of garlic
  • 1 bay leaf
  • 1 tsp chopped fresh rosemary
  • ½ tsp dried oregano
  • 1 litre chicken broth
  • 100 g pre-cut kale
  • 1 can cannellini beans
  • To serve: shredded Parmesan cheese optional

Method
 

  1. Slice the sausages into about half a cm think rings. Put these into a large pan and heat gently. Cook for 5 minutes or so until they release the fat.
  2. In the meantime finely chop the onion, garlic, celery & rosemary and slice the carrots.
  3. When the sausage rings are browned, remove them to a plate.
  4. Add the olive oil to the pan, when hot, add the chopped vegetables (except the garlic) and gently sauté them over low heat.
  5. Add the garlic and the herbs and cook for another minute. Pour in the broth. Bring to the boil over medium heat, then gently simmer for 10 minutes.
  6. In the meantime remove the thick parts of the kale, then trim, wash and drain. Drain and rinse the beans.
  7. Add these to the soup together with the sausage bits. Bring to the boil and gently simmer for about 5 minutes, until the kale is tender.
  8. Serve hot, with parmesan scattered on top and with plenty of ground pepper.