I know it's too hot for soup in a good chunk of the US right now...but we're still seeing some chilly evenings here in Duluth. We're also hitting super busy summer season. Given our crazy long winters, we tend to cram a lot of action into our summer months.
This soup requires four or five ingredients, is truly delicious and takes 20 minutes to make (maybe even less). The recipe is as easy as it gets and it makes the exact amount I need to feed a family of four.
I feel so buried in busy-ness these days, this level of simplicity might just become a trend on the blog for a while :)
You can use spicy sausage or mild, assuming your store has a choice between the two. I use spicy, and it gives this soup a major kick!
Italian Sausage, Kale and White Bean Soup
One pound ground Italian sausage
One 15 ounce can of white beans (also known as Great Northern beans), drained but not rinsed
One box of chicken stock (about 4 cups)
One generous pinch of fennel seeds (optional)
One bunch of kale, spines removed and chopped to equal about 2 cups
Cook sausage in a medium hot skillet until mostly cooked all the way through. Stir in beans, chicken stock and fennel and bring to a simmer. Simmer for 5 minutes. Stir in kale and simmer 5 minutes more. Let it rest off the stove for a few minutes and serve warm.
See, I told you it was easy!! Enjoy!