A comforting white bean soup with spicy sausage and leafy kale. Easy to put together and delicious on a cold winter’s day. You can substitute another sausage, onion instead of shallots, and other greens for the kale, and it will still be tasty!
Ingredients
- 1 cup dry navy beans
- 4 cups water
- 1 large bunch kale, rinsed, stemmed and chopped
- 1 tablespoon olive oil
- 1 pound spicy linguica sausage, sliced
- 1 cup chopped shallots
- 4 cups chicken broth, divided
- salt and pepper to taste
- ½ teaspoon hot sauce, or to taste
Directions
Step 1
Place beans into a large container and cover with several inches of cool water; let stand at room temperature for 8 hours to overnight. Drain and rinse before using.
Step 2
Pour 4 cups water into a pressure cooker and add beans. Close the lid and cook until beans are soft, about 25 minutes. Use the natural release method to release pressure. Do not drain.
Step 3
Bring a separate pot of salted water to a boil. Cook kale in boiling water until bright green and tender, about 2 minutes. Drain in a strainer and cool under cold running water. Set aside.
Step 4
Heat olive oil over medium heat in a large soup pot. Cook linguica sausage in hot oil, stirring occasionally, until browned, about 5 minutes. Remove from the pot with a slotted spoon and set aside.
Step 5
Add shallots to the same pot; cook and stir until soft, about 3 minutes. Pour in a splash of chicken broth and scrape up any browned bits of sausage.
Step 6
Return sausage to the pot. Add beans and their cooking liquid. Stir in remaining chicken broth. Bring soup to a boil, reduce heat to low, and simmer uncovered for 15 minutes. Add kale and cook for about 4 minutes more. Season with hot sauce, salt, and pepper.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 304 | |
% Daily Value * | |
Total Fat18g | 24% |
Saturated Fat6g | 28% |
Cholesterol37mg | 12% |
Sodium980mg | 43% |
Total Carbohydrate21g | 8% |
Dietary Fiber5g | 18% |
Total Sugars4g | |
Protein14g | |
Vitamin C8mg | 42% |
Calcium72mg | 6% |
Iron2mg | 13% |
Potassium710mg | 15% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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