Guys this soup can be made fast. I mean really fast. Even if you’re pokey like me, and that’s saying something.
I can tell you this because I knew I wanted to cook it, but I only had about 25 minutes until I had to leave for work. Why I decided that it was a good idea to create a recipe in that short of a time, I’ll never know. But-- it worked out nonetheless!
Even with figuring out the correct measurements and fine tuning exact ingredients, I was able to finish this in under 25 minutes. There’s not too much chopping and everything cooks rather quickly that I reckon the whole situation could probably be on the table in 20 minutes if you were feeling up to the challenge.
I’ll never stop creating new soups and stews because I just can’t get enough! I’m a saucy person (in more ways than one), and by its nature a soup or stew can never be dry-- it’s literally surrounded by liquid.
Using Italian sausage is a newbie cook’s best friend because so much flavor is already there. Both from its fat content and the herbs and spices, the sausage serves to flavor the whole soup!
White Bean and Sausage Soup
- 1 lb. Italian sausage spicy
- 1 medium onion diced
- 4 garlic cloves minced
- 1 14 oz. can of Northern beans drained and rinse
- 2 cups kale chopped
- 4 cups chicken stock
- 1 14 oz. can diced tomatoes
- fresh parmesan optional
- Begin by heating 1 tablespoon of olive oil in a large soup pot. Add sausage and cook on med-high heat, crumbling it up as you go with a wooden spoon.
- When the meat is about halfway cooked, add in onions and garlic and stir. Cook until the onions are translucent, about 5 minutes.
- Add kale, chicken stock, drained beans, tomato, and salt. Stir to combine and let simmer for 10-15 minutes. Kale should be slightly wilted.
- Top with freshly grated parmesan, if desired.