This is another soup from my “winter of soup” experiment. I really enjoyed the flavours in this soup and will definitely be making it again. It can be stored in the fridge for 2-3 days after making. Being able to make a big pot of soup at the start of the week and then just reheating a bowl for lunch over the next few days is one of my absolute favourite things about soup. The flavours always seem to intensify on the second and third day which is also a plus.
A sausage with Italian flavourings works best but you can use any sausage that you love. I used cannellini beans but you could use butter beans or haricot beans or even chickpeas.
I haven’t tried freezing this soup but I would guess that it should freeze quite well as it doesn’t matter if the vegetables get soft.
Sausage, Beans and Kale Soup
- olive oil
- 6 sausages (italian seasoning)
- 1 onion
- 2 carrots
- 2 sticks celery
- 2 cloves garlic
- 2 medium potatoes
- 1 ltr chicken stock
- 1 tin cannellini beans
- 120 g kale
- 1 tsp mixed herbs
- pinch chilli flakes
- ground black pepper
- Finely chop the onions and dice the celery, carrots and potatoes. Thinly slice the garlic
- Chop the sausage into bite size pieces
- Remove the stalks from the kale, wash thoroughly and roughly chop
- Heat the oil in a large saucepan and brown the sausage for a few minutes
- Add the onion, celery and carrot and saute for 10 minutes until the onion is soft.
- Add the potatoes and garlic and saute for a further 2 minutes
- Add the stock, beans, herbs, chilli flakes and kale and bring to the boil. Then simmer for 30-40 minutes
- Season with salt and pepper and serve with some lovely crusty bread and butter