Tuscan Cannellini Bean Soup
This flavorful soup uses hearty cannellini or white beans and either spicy or sage sausage. Omit the sausage and use a vegetable stock to create a vegan soup.
3 12-oz cannellini beans drained and rinsed
1 yellow onion finely chopped
4 garlic cloves, minced
2 tablespoons olive oil
2 large carrots, peeled and chopped
1 stalk celery, diced
2 cups chopped kale, stems removed, finely chopped
2.5 – 4.5 cups vegetable or chicken stock
1 tablespoon tomato paste or ketchup
Salt, pepper, Italian herbs and red pepper flake to taste
2 pounds ground Italian sausage (optional)
Directions
Sauté’ the onion in a large pot or Dutch oven with the oil. Once it starts to brown, add the sausage, if using, the carrot, celery and garlic. Cook an additional 10 minutes or until brown or until sausage is no longer pink in the middle of the crumbles. Add ½ cup vegetable or chicken stock to deglaze the pan and cook 5 – 7 minutes or until the liquid is dissolved.
Stir in 2.5 cups of stock, tomato paste or ketchup and spices and bring to a boil, then cover and reduce heat to low and simmer for 15 minutes. If the soup is too thick for your taste, add more stock.
With a food processor, blender or immersion blender, liquefy about 3 cups of the soup and return to the pot. Add the chopped kale and let it simmer for a few minutes so the kale will wilt. Taste and adjust spices to your liking. It’s best served with a squeeze of lemon juice on top and a side of crusty bread.