Sausage and White Bean Soup

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By Joy Turner
This is one of our family's go-to meals for uninspired week nights and unexpected dinner guests. Most of the ingredients are easy to keep on hand, so I always have a nutritious and comforting meal that can be made in 20 minutes. We usually serve it with sourdough bread and Maple Hill Creamery butter with a little Redmond's Salt on top. 
A few notes: this recipe is potato-heavy, yes, but here's a tip for potato recipes. The starch structure of new and baby potatoes with the skin will not spike blood sugar like other white potatoes! Even better, cool them in the fridge for 24 hours before cooking and they'll give you a nice dose of resistant starch which is great for the gut microbiome. Not to mention, they're a good source of potassium, Vitamin C, and B6. 
You can use dry thyme, but I promise fresh adds so much to this soup. If you have it on hand, deglaze the pan with white wine or cooking wine - it elevates the flavor, but your soup will be delicious with or without it. I buy kale in bulk when it's on sale and freeze portions just large enough for adding to soups. If you're using fresh kale, give it a little massage before adding to the soup. Any sausage will work great, but the apple sausage adds some sweetness that we like. Bon appétit!
 
INGREDIENTS:
  • 1/2 yellow onion
  • 3–4 large cloves garlic
  • 1 pound apple sausage links
  • 2-3 sprigs of fresh thyme
  • 5 cups chicken bone broth
  • 1-2 cans of cannellini beans
  • 10 baby potatoes, diced
  • 2 stalks kale, ribs removed
  • 3/4 cup cream or coconut milk
  • salt and pepper to taste
 
DIRECTIONS:
  • Sauté onion and garlic until fragrant
  • Add sausage and brown
  • Toss in a few stems of fresh thyme. As your soup cooks, the leaves will fall off and you can remove the stems. Reserve a few for garnish.
  • Add broth and stir.
  • Add potatoes and cook until tender.
  • Add beans and kale. Simmer until the kale is tender.
  • Stir in cream or coconut milk (nut milk would work too or you can remove some of the broth and cannellini beans, blend, and add to the soup again for easy creaminess)
  • Add salt and pepper to taste.

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