White Bean and Hearty Greens Soup

soup with white beans, carrots, kale, mushrooms and chicken sausage

To be honest, I am not a bean lover. I know how good they are for me and that they are a source of low fat protein as well as fiber but somehow, I have never fully embraced them. A small amount of tiny black beans in my chili and a tiny helping of my mother’s Calico Baked Beans recipe at a summer cookout is enough for me. But I keep on trying. And truthfully, I am coming to like them more and more. Especially white beans.

I ran into a friend who recently made the Chicken and White Bean Chili recipe that I posted in December. She was talking about how she needed to add more beans to her diet. But she sounds a little more adventurous than me when it comes to variety. So, here I am offering another soup recipe with white beans but really, if you are up for it, any bean will likely do. So mix it up and substitute the beans if you want. And let me know how it goes. Who knows? Maybe I will add another bean to my list.

White Bean and Hearty Greens Soup

(Serves about 6)

1 tablespoon olive oil

2 shallots, minced

2 garlic cloves, minced

4-5 Italian chicken sausage

1/2 cup chopped carrots

1/2 cup chopped mushrooms

1/2 cup white wine

3-4 cups chicken stock

1 15 oz. can white beans, drained and rinsed

2 tablespoons chopped, fresh rosemary

3 cups chopped kale or any other hearty winter greens such as chard, mustard greens, escarole, etc.

salt and pepper

garnishes: red pepper flakes, parmesan cheese

crusty bread

Heat olive oil in a large pot over medium heat.  Add shallots.  Season with salt and pepper.  Cook shallots until transparent, about 5 minutes. Remove the sausage meat from the casings and add to the pot.  Break up the meat with a wooden spoon.  Allow sausage meat to brown, only stirring enough to brown all the meat.  Add garlic, carrots and mushrooms.  Cook until the mushrooms just begin to soften, another 5 minutes, or so. Add the wine and scrape the bottom of the pot to release any cooked on bits.  Reduce slightly, about 5 minutes.  Add chicken stock, beans and rosemary.  Bring soup to a boil and add greens.  Turn down heat to a simmer and cook for about 15 minutes until the carrots are softened and greens are wilted.  Taste soup and add more salt and pepper, if needed.  Serve with garnishes and crusty bread.

 

 

<a href=”https://www.bloglovin.com/blog/19181591/?claim=y7mnkep7qdd”>Follow my blog with Bloglovin</a>

 

 

Advertisements