This is my take on the popular White Bean & Kale Soup. I normally play with ingredients so each time I make something it could be altered a little. This soup is so easy to make Vegan, Vegetarian or Omnivorous. Have fun with it!
INGREDIENTS
- White Beans (Cannellini or Navy)
- Chicken Broth or Stock
- Carrots
- Celery
- Kale (Lacinato)
- Onions
- Sausage (Optional)
- Peas
- Bay Leaf
- Rosemary
- Thyme
- Garlic
- Turmeric
- Olive Oil
- Lemon
- Sea Salt & Pepper to Taste
DIRECTIONS
Cook or reheat sliced sausage in a small amount of olive oil. Remove from pan on slots or paper towel to drain oil. Add some onions, diced carrots, diced celery and garlic and cook on low – med heat until softened. Add salt & pepper to taste. Add finely chopped rosemary. Transfer to a stock pot with the sausage. Add chicken stock or broth, Turmeric, Bay Leaf, chopped Kale, Thyme and White Beans. Again salt and pepper to taste. Although, the rule of thumb with Turmeric is to always pair it with Black Pepper to aid in absorption. Heat to a soft boil and then let simmer for as long as you want to wait. Five minutes before serving, add a bag of frozen peas. Once in bowls, squeeze in a little lemon juice and serve.
As with everything I cook, I use organic produce and organic, pasture raised/finished meats. I do not include specific amounts for a recipe because you should have the freedom to use how much of whatever you want, add or omit as well. I also cook for a small army and this dish is just as good for a party of one. This is simply a suggestion, now you be the chef.
