White Bean, Kale and Sausage Soup

I love a good soup that has simmered for hours on the stove. The house is filled with that savory aroma. Everything just seems warmer and cozier. This delicious soup with beans and kale and sausage – fits the bill perfectly.

beans

Here’s How to Do it:

The night before, rinse the beans to get any loose skins off. Put them in a pot and cover with water about two inches higher than the top of the beans. Add 1 teaspoon salt to the water and bring it all to a boil.

beans

Let it boil for about 5 minutes, then turn off heat and cover.

In the morning, turn the beans back on and simmer for two hours, adding water as needed.

Add the remaining ingredients to the pot and bring to a boil, then reduce heat to low.

Simmer, uncovered, for three to four hours, adding water as needed.

While the soup simmers, cut the pork belly into small pieces.

Heat 2 or 3 Tablespoons of olive oil in a heavy skillet, then add the pork belly and cook until it’s crisp. The idea is to render that fat.

Scoop out most of the pork belly, then add a ladle of the soup broth to the skillet to deglaze the pan.

Pour it all back into the soup pot.

About 1 hour before serving, put about 1/3 of the pork belly into the soup. Save the rest to garnish.

The beans should be soft at this point. If not, they may need to simmer longer.

beans

Serve hot with warm bread or toast.

© Copyright 2022 The Lazy Gastronome

beans

White Bean, Kale and Sausage Soup

A hearty meal in a bowl.

Course: Main Course, main dish
Cuisine: American
Keyword: andouille, beans, kale, sausage, sun dried tomatoes, white beans
Servings: 4 servings
Author: HelenFern
Ingredients
Beans
  • 1 cup dry Great northern white bean
  • 3 cups water
  • 1 teaspoon salt
Soup
  • the beans from above
  • 4 cups chicken stock
  • 12 oz andouille sausage, cut and browned
  • 8 oz. raw, chopped kale
  • 4 large fresh basil leaves, torn into pieces
  • 1 14-oz can diced tomatoes
  • 1/4 teaspoon cumin
  • pinch allspice (about 1/16 teaspoon)
  • 1 teaspoon Tabasco sauce
  • 12 oz. cooked pork belly
Instructions
Beans
  1. The night before, rinse the beans to get any loose skins off. Put them in a pot and cover with water about two inches higher than the top of the beans. Add 1 teaspoon salt to the water and bring it all to a boil.

  2. Let it boil for about 5 minutes, then turn off heat and cover.

Soup
  1. In the morning, turn the heat back on beans and simmer for two hours, adding water as needed.

  2. Add the remaining ingredients to the pot and bring to a boil, then reduce heat to low.

  3. Simmer, uncovered, for three to four hours, adding water as needed.

  4. While the soup simmers, cut the pork belly into small pieces.

  5. Heat 2 or 3 Tablespoons of olive oil in a heavy skillet, then add the pork belly and cook until it's crisp. Cook it low and slow. The idea is to render the fat.

  6. Scoop out most of the pork belly, then add a ladle of the soup broth to the skillet to deglaze the pan.

  7. Pour it all back into the soup pot. 

  8. About 1 hour before serving, put about 1/3 of the pork belly into the soup. Save the rest to garnish.

  9. Serve hot with warm bread or toast. 

Recipe Notes

© Copyright 2022 The Lazy Gastronome

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