Categories: Recipes Date: Dec 28, 2015 Title: Holiday Kale and Bean Soup with Sausage
There’s kale aplenty at market so get experimental! In a salad, sautéed to perfection, blended into a hearty pesto, accouterment to round out a burger, you name it. How about in a robust soup?
Brown the sausage in olive oil in a large soup pot over moderate heat, breaking up and stirring minimally. Add the onions, carrots, and celery and sweat with a pinch of salt and pepper, until soft. Add the herb de provence and the butternut squash, and stir. Add the sherry, vermouth, and white wine, and scrape the bottom of the pan. Cook over medium high heat until the alcohol is reduced by half. Add the broth, parmesan rind, and the beans and stir. Bring to the boil and add the kale in stages to fit it all in the pot.
Cover and cook for 20 minutes over medium to medium high heat. Check for desired doneness of the kale, taste and season with salt and pepper. Remove parmesan rind or chunk. Serve soup with a piece of fresh lemon, fresh cracked pepper, grated parmesan, and crusty bread.