Kale White Bean Sausage Stew

A delicious and nourishing weeknight soup or stew chock full of healthy yummies.

Course Soup

Servings

12 ounces crumbly Italian sausage OR use 3 chicken or sweet pork sausages, sliced 1-inch thick (NOTE: you can leave the sausage out for a vegetarian option; just increase the beans or add different types of beans for variety).
1 leek halved lengthwise, cleaned well and thinly sliced (a yellow onion works fine too)
2 large carrots, sliced into thin half moons or discs
3 cups bone broth or vegetable broth use 4 cups for soup and 3 or less for stew
1 bunch dino kale, stemmed, washed and chopped can also use Swiss chard or spinach, but these greens will cook much faster so be aware
1 can (14oz) cannellini or navy beans, drained and rinsed (white beans, your choice)
1 tsp curry powder omit in favor of italian spices
2 tsp garlic powder can also use a few cloves diced garlic
sea salt & freshly ground pepper to taste
pinch cayenne, for a kick. I prefer a few shakes Aleppo pepper.
top with cilantro if desired

Coat bottom of a Dutch oven in thin layer olive oil and heat over medium-high flame.
Add the sausage and brown well on all sides, about 5 minutes. Don’t worry if the sausage isn’t cooked through in the center. After browning the sausage, remove it from the pot with a slotted spoon and set aside. (skip this step for veg)
Add the leek to the pot and reduce heat to medium. Sauté until leek starts to caramelize, about 10 minutes, then add the carrot. Cook together an additional 3 or so minutes, then add the broth to the pot.
Cover and bring to a boil. Once carrots have softened a bit, stir in the kale and add the beans and sausage.
You can add parmesan rind (don't eat it), dash tamari, bay leaf for more flavor
Add seasonings. Return to a simmer and cook until the flavors meld together, about 15 minutes. Taste to correct seasonings and add more broth if you want it more soup-like.

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