Italian Sausage, Kale & White Bean Soup

Happy February Everyone! 

Today I am sharing with you my absolute favorite soup I cannot stop making. It is so delicious and filling, and it will leave you coming back for more! The recipe comes from a new cookbook I received at my bridal shower this past summer, from my college roommate. This is the first recipe I have made out of the cookbook and I am super impressed! It has me very excited to try more in the near future. 

You can purchase this cookbook here.

Here is what you are going to need! 

Note: If you can find organic alternatives for these, go for it! I found the flavor is much better with a few organic ingredients.Can you tell I've made this a ton already?

1 Tablespoon Extra Virgin Olive Oil

3/4 Cup (About 1 Medium) Diced Onion 

1/2 lb Mild Italian Sausage, Casings Removed

1 Bunch Kale, Chopped Into 3/4 Inch Pieces (About 3 Cups)

One 14.5 Ounce Can Diced Tomatoes

Half Of A15 Ounce Can Cannellini Beans (I used the whole can)

1 Quart Low Sodium Chicken Stock 

1/2 Teaspoon Chopped Fresh Oregano

1/2 Teaspoon Ground Cumin

1 Bay Leaf

1 Parmigiano Reggiano Rind, or 2 Tablespoons Grated Parmesan

Pinch Of Red Pepper Flakes (Optional)

Kosher Salt & Freshly Ground Black Pepper To Taste

First, throw in your olive oil and onion. 

Give the onions a stir, then add in the Italian sausage. Use your spatula to chop it into smaller pieces.

Let everything brown in the pan, stirring occasionally.

Grab your stock pot and add in the chicken stock, bay leaf and Parmigiano Reggiano rind. Mine was in smaller pieces.

Throw in the tomatoes....

Then the chopped oregano...

Then the cumin and red pepper flakes.

Give that a good stir.

Toss in the kale and give that a good stir. This soup is seriously so easy.

Last, stir in the Italian sausage and onion mix.

And it's complete! Let it simmer for 30 minutes, or longer! The flavor gets better the longer it goes. I stirred it about every ten minutes or so. Before you serve make sure you take out the Parmigiano Reggiano rind and the bay leaf.

I also made french bread with Italian seasoning and grated Parmesan cheese on the panini maker. 

Warm it up until the light comes on. Rub extra virgin olive oil on both sides of the bread, and stick on the panini maker. You can press it if you like, or you can flip it after one side is browned. After its almost done, sprinkle on some Italian seasoning and grate Parmesan cheese and let it warm until the cheese melts. 

Serve warm with the soup and enjoy!

I hope you love this soup just as much as I do! I feel the need to make this for the third time this month again tonight! 

-A