White Bean, Italian Sausage & Kale Soup

Greetings!

It's finally starting to get really cold, which means that it is time for all stews, soups and of course pumpkin everything! I'm so happy that fall is really in full swing. The UK has had the most perfect weather this summer & fall. I'm really hoping it lasts although, they say that it is going to be the worst winter in 5 years! Lets just hope that it means snow is around the corner instead of rain and ice!

This week has put me in the mood to make our favorite soup from The Newlywed Kitchen cookbook. We received this book as a gift from one of my college roommates for our wedding, and it is one of my favorite books to cook out of! If you are newly engaged, newly married, or have been married forever, you will LOVE this cookbook! The recipes inside are so delicious. I always enjoy trying a new one out of it and they have all turned out awesome!

This soup has become a staple in our house. It's healthy, filling and absolutely delicious. I think out of all the soups I've ever had, this one is my all time favorite. It comes together within about an hour and it all goes into one pan which makes cleanup SUPER easy! YAY for a great one pot meal!

Here's what your going to need:

1 Tbsp organic olive oil

1 bunch of kale, chopped into 3/4" pieces (about 3 cups)

3/4 cup organic diced onion (1 medium)

1/2 mild Italian sausage, casing removed

1 14.5 oz can organic diced tomatoes, not drained

1 15 oz can organic cannellini beans, drained

1 quart organic low sodium chicken stock

1/2 tsp organic chopped fresh oregano (dried if you can't find it)

1/2 tsp ground cumin

1 bay leaf

1 Parmigiana-Reggiano rind, or 2 Tbsp grated Parmesan.

Pinch of red pepper flakes (optional)

Kosher salt & pepper to taste

Dutch oven style pan (pictured above)

In a pan, add the olive oil, onions and a pinch of salt. Stir around the onions so they are coated with the salt, then add the sausage. I usually make the sausage into little balls so it cooks much easier and faster. Once the onions start to become translucent and the sausage is almost cooked through, add in the rest of the ingredients to the pan. If you are using grated Parmesan, do not add it in until the end, or just add it on top after serving! Simmer the soup for 30 minutes to an hour. The longer you simmer, the better the flavor! I usually let it simmer for an hour before serving.

Voila! Delicious soup ready in just over an hour. I enjoy serving this with french bread drizzled in olive oil from the panini press with a little bit of grated Parmesan cheese melted on top.

I hope you all enjoyed this recipe! It is my all time favorite and go to for an easy weeknight meal. Let me know if you make it and how you like it in the comments below! Have a wonderful week before Thanksgiving!

-Ali