This is a wonderful soup and it is rather healthy too. But, believe me it is wonderful. Many times when something is healthy well let’s face it….it just isn’t any good “a`tall” well it isn’t. Well, it is the truth. I made this soup just to write my post and so funny at my house wait…. wait, let me get a photo of that for the blog ~ no I am hungry, I do not want to eat it cold either. So, before I get a photo poof it is gone. So, I made it again and DANG it happened to me again. Well, this time I threw a fit, do not eat my soup until I get a shot of my little lovely! I ran out and snapped a few and would have loved to go back out and work on the lighting again heee heee but no soup left ~ I am not kidding oh well it is what it is….good! Try it and you will agree rather healthy and rather delicious too! Has many fresh veggies in the soup, kale, and beans and oh so yummy!
Kale, Navy Bean and Sausage Soup
2 quarts of chicken stock
1 cup dry white wine
1 lb spicy Italian sausage
1 can of navy beans ~ drained and rinsed
2 chopped carrots
1/2 cup chopped fine sweet onion
1/2 cup chopped fine celery
2 teaspoon fresh lemon juice
1 bay leaf
2 cups chopped fresh kale
1/2 cup dry pasta ~ I use small tubes
salt and pepper to taste
1/2 cup of grated parmesans cheese
The most important thing here is your chicken stock must be flavorful. I do make my own and it really does make a difference and I use free range chickens. I have been getting the Kosher ones at Costco and they are better tasting than any of the others I have tried to date….hummmmm
I use a cookie scoop to make little round balls with the sausage the 1/2 inch size. I bake them in a sallow dish at 350 with 2 cups of the chicken stock and until they are browned nicely. I add all the contents to the soup the liquid and sausage balls. I add the remainder of the stock to the pot. Then I add the wine, beans, carrots, onion, celery, lemon juice, bay leaf, and kale I let this simmer on a low heat for about one hour. Right before we are ready to eat, I will add the pasta cooking about 8 minutes and turn heat off. Remove bay leaf and discard. I top each bowl of soup with a little of the parmesan cheese.
I would love for you to follow along with Angie’s Southern Kitchen by getting our post each time. Please sign up over to your right and follow along. You can get an email or RSS Feed. Have a lovely day and you come back soon now you hear.
I hope you have a wonderful day!