As I type this post at the table next to my kitchen window, it's grey and windy outside, the 49ers game is on TV, and I'm sipping hot tea...yep, fall is here! And you know what that means: soup weather! In my opinion, there is nothing better than a steaming bowl of soup on a chilly evening. This white bean, kale, and potato soup is hearty, comforting, and easy to make.
White Bean, Kale, and Potato Soup (serves 6-8):
1 cup each chopped celery, white onion, and carrot
3 cloves garlic, minced
3 tablespoons olive oil
2 teaspoons each salt and pepper
3 spicy Italian sausages with casing removed (optional)
8 cups chicken or vegetable stock
1 pound red potatoes, cubed
2 16-ounce cans of cannellini beans, rinsed and drained
1 bunch kale, chopped (about 4-5 large handfuls)
In a large heavy bottomed-pot over medium-high heat, saute the carrots, onion, and celery in three tablespoons of olive oil until soft and translucent, about 7 minutes. Add the salt, pepper, garlic, and sausage (if using) and saute until the sausage is cooked through, breaking it up into small pieces as you go.
Pour in the chicken or vegetable stock and turn up the heat to high, bringing the soup to a boil. Then add the potatoes and keep boiling for about ten minutes or until the potatoes are cooked through but not mushy. Turn the heat back down to medium and stir in the white beans and kale, letting the soup simmer for another ten minutes or so.
Serve with a little grated cheese on top (Parmesan or something similar) and some warm, crusty bread for dipping. Oh, and red wine pairs very nicely too!