- Prep Time 10 min
- Cook Time 40 min
- Total Time 50 min
- Serving Size 6
- 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.
