I cannot explain how exciting it is to get home from work and have the sun still shining. I have been waiting impatiently for longer days, and attempting to convince myself during the dead of winter that it will soon be light again. I reassured myself that blogging would be so much easier with natural light shining in the window past 5:15 pm, and I would get so much more accomplished.
So, its only natural that now I proceed to complain about how the sunlight is coming through my kitchen window at the most inconvenient angle. Perhaps I would then tell you about how I wore sunglasses the other night while cooking dinner because I was perpetually blinding myself when I turned toward the sink. Ay-yi-yi, why I do I always think the grass is greener on the other side? When will I learn?
Anyway, this soup was created during a one-eyed cooking session, and it was too delicious to keep from you. Yes, I realize that everyone is in the mood for lighter, fresher Spring food…but please indulge me with this soup anyway. White beans, also known as cannellini beans, are one of my favorites…I have been known to drain a can of these babies and eat ’em straight from the colander before they make it into the pot. They are mild, creamy, and packed with protein and fiber.
I had a huge amount of baby kale leftover from another recipe and threw it all into the soup; it wilted beautifully. I bet you have many ingredients for this soup in your kitchen already; this is a must make before the weather gets warmer and we are complaining it is too hot! (Or maybe that will just be me too…)
- 1 lb. sweet italian sausage (without casings)
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2-3 cloves garlic, minced
- 1 tsp. dried oregano
- 3 (15 oz.) cans cannellini beans; drained and rinsed
- 32 oz. (1 qt.) low sodium vegetable broth
- 2 c. water
- 6-8 c. baby kale (or 1 bunch kale, stems removed and cut into small pieces)
- salt/pepper, to taste
Begin by browning sausage in a large soup pot or dutch oven over medium heat, breaking into small pieces with the back of a wooden spoon. Add diced onion, carrot, garlic and season with salt/pepper; saute for 8-10 minutes until the veggies are tender.
Add dried oregano, beans, vegetable broth, and water; stir well to combine.
Next, turn up heat to medium-high and add kale, a couple handfuls at a time, until it begins to wilt.
The kale will look like it won’t fit into the pot but it wilts down considerably; trust me it will fit!
Once the soup begins to boil, reduce the heat and simmer for 30 minutes to allow all the flavors to combine. Season with salt/pepper again, if needed, and then serve!
This soup tastes light, fresh, satisfying, and is packed with tons of veggies.
Also a simple, yummy way to add more greens into your diet (so happy people are finally jumping on the kale bandwagon, I’ve been waiting for you guys). Enjoy!