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White Bean & Kale Soup
Ingredients:
2 Tbsps. of olive oil
2 shallots, chopped
2 minced cloves of garlic
1/2 cup chopped carrots
1/2 cup chopped mushrooms
salt and pepper, to season
1/2 cup white wine
3 cups vegetable stock
1- 15-ounce can white beans (like Great Northern), drained and rinsed
2 tablespoons, chopped rosemary
2 to 3 cups chopped kale
1 pound sausage (like kielbasa or chorizo)
red pepper flakes, to sprinkle
Parmesan cheese, to sprinkle
Procedure:
Heat a few tablespoons olive oil in a pot over medium heat. Add shallots and a sprinkling and cook down until almost transparent, about 5 minutes. Add garlic, carrots, mushrooms, and salt and pepper. Cook, stirring occasionally, until the mushrooms are wilted. Pour wine into pot and use it to scrape up all the awesome browned bits from the bottom. Cook until the liquid is reduced slightly. Add stock, beans, and rosemary. Bring to a boil, and then add kale. Reduce to a simmer and cook for 15 to 20 minutes. While the soup is cooking, brown the sausage in a medium pan. Slice into 1/4-inch rounds, then add to soup and stir. Serve with a sprinkling of dried red pepper flakes and Parmesan cheese! Enjoy.
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Courtesy of food52.com
See MoreWhite Bean & Kale Soup
Ingredients:
2 Tbsps. of olive oil
2 shallots, chopped
2 minced cloves of garlic
1/2 cup chopped carrots
1/2 cup chopped mushrooms
salt and pepper, to season
1/2 cup white wine
3 cups vegetable stock
1- 15-ounce can white beans (like Great Northern), drained and rinsed
2 tablespoons, chopped rosemary
2 to 3 cups chopped kale
1 pound sausage (like kielbasa or chorizo)
red pepper flakes, to sprinkle
Parmesan cheese, to sprinkle
Procedure:
Heat a few tablespoons olive oil in a pot over medium heat. Add shallots and a sprinkling and cook down until almost transparent, about 5 minutes. Add garlic, carrots, mushrooms, and salt and pepper. Cook, stirring occasionally, until the mushrooms are wilted. Pour wine into pot and use it to scrape up all the awesome browned bits from the bottom. Cook until the liquid is reduced slightly. Add stock, beans, and rosemary. Bring to a boil, and then add kale. Reduce to a simmer and cook for 15 to 20 minutes. While the soup is cooking, brown the sausage in a medium pan. Slice into 1/4-inch rounds, then add to soup and stir. Serve with a sprinkling of dried red pepper flakes and Parmesan cheese! Enjoy.
Love Recipes?
Click Here: https://www.facebook.com/groups/1509871545917026/
Follow Me On Pinterest: https://www.pinterest.com/hedy42/
Courtesy of food52.com
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