Recipes

White Bean Soup

  • Prep Time10 min
  • Cook Time40 min
  • Total Time50 min
  • Serving Size6
  • Course
    • Main Course

Ingredients

  • 1 pound dried white navy or cannellini beans
  • ½ pound mild italian pork sausage
  • 2 yellow onions, sliced
  • 3 carrots, diced
  • 3 celery stalks, diced
  • ¼ cup extra virgin olive oil
  • 2 garlic cloves minced
  • Fresh thyme (use 5 to 10 sprigs)
  • 2 quarts chicken stock
  • 1 bay leaf
  • 1 bunch dino kale, stems removed and torn into 1 inch pieces
  • 2 tsp kosher salt plus more to taste
  • ½ tsp freshly ground black pepper

Cooking Instructions

1

In a medium bowl, cover the beans with filtered water by at least 1-inch and let them soak for 6 hours or overnight. Drain

2

In a large stockpot over medium heat, add the olive oil, onions, celery, carrots and sausage. Add 2 teaspoons of salt and sauté for 10 to 15 minutes. Add the garlic and cook over low heat for 3 more minutes.

3

Add the drained white beans, fresh thyme sprigs, chicken stock and bay leaf. Cover, bring to a boil, and simmer for 30 to 40 minutes, until the beans are very soft.

4

Remove the thyme sprigs and the bay leaf. If you want, you can remove some of the beans and puree them in a food processor and add back to the soup for a creamier texture. Add the kale and cook for another 5 minutes. Season with salt and pepper to taste. Serve hot.

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