Sausage, Kale, and White Bean {Soup}

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Sausage, Kale, and White Bean soup

*1 large onion
*3 TBSP olive oil
*8 fresh sausages – the ones that are uncooked – cut into bite-sized pieces
*2 cloves of garlic cut up or crushed
*4 carrots cut into small cubes
*3 cups cooked white beans
*5 cups homemade beef stock – you can use store bought, but it is worth using homemade~
*3 cups chopped kale
*salt and pepper

First, a thought on stock…
I honestly think that there is nothing like homemade stock. Below I have listed my favorite stock recipes. You will be amazed at how easy they are to make and it is wonderful to pull homemade stock out of the freezer to use in your recipes.

Second thought…
I never thought my kids would eat this soup. Really, I have slightly picky eaters and the thought of kale and white beans in a soup? Really? But – I kid you not – it is their favorite soup. They usually ask for seconds so I have learned to bulk up on my recipe to ensure I have enough for the five men I live with~ true story.

Now, on to the soup!

Chop up your onion and add it and your olive oil to a large stock pot. Saute until your onions begin to brown. Add your chopped sausages and cook until no pink can be seen. Add the garlic and saute for about a minute. Add your carrots and saute for about three minutes, incorporating them into your mixture.

Next, add your white beans, your stock, and your kale to the pot. Bring your soup to a boil and then turn your heat down to low. Simmer for an hour, covered. Serve with a hearty bread~
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There is something incredibly comforting about making stock for me. I love the slow cooking of such simple ingredients. I love knowing that I will use the finished product in one of many of my favorite recipes. I love knowing how healthy homemade stock is. I also love how terribly simple it is! I rough-cut all of my vegetables and simply toss them in my large stock pot.

Chicken Stock

One whole chicken
2 carrots chopped in half
1 large onion chopped in half
4 celery stocks chopped – you guessed it – in half
1 TBSP fennel seeds
2 tsp salt
2 tsp peppercorns

Put all ingredients into a large stock pot, cover with water completely, and bring to a boil. When it comes to a boil, turn your stove to medium-low and simmer at a very low boil, partially covered, for one to two hours. Halfway through, I top up the water as it tends to boil down. The stock should be a gorgeous golden color when finished. Strain and pour freezer friendly containers (I like the ones that hold about 2 cups) and freeze.

Beef Stock

3-4 beef bones (my grocer sells them pre-packaged)
2 carrots chopped in half
1 large onion chopped in half
4 celery stocks chopped in half
3 bay leaves
2 tsp salt
2 tsp peppercorns

Put all ingredients into a large stock pot, cover with water completely, and bring to a boil. When it comes to a boil, turn your stove to medium-low and simmer at a very low boil, partially covered, for one to two hours. Halfway through, I top up the water as it tends to boil down. The stock should be a darker golden brown color when finished. Strain and pour freezer friendly containers (I like the ones that hold about 2 cups) and freeze.

Vegetable Stock

This is the only recipe that tends to change depending on what I have as well as what is in season. My favorite options are:

carrots
onion
celery
kale
fennel
leek
beet
broccoli
zucchini
whatever else you have on hand/can pull from the garden/find at the farmer’s market

2 tsp salt
2 tsp peppercorns

Put all ingredients into a large stock pot, cover with water completely, and bring to a boil. When it comes to a boil, turn your stove to medium-low and simmer at a very low boil, partially covered, for one to two hours. Halfway through, I top up the water as it tends to boil down. The stock should be a light golden color when finished. Strain and pour freezer friendly containers (I like the ones that hold about 2 cups) and freeze.

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