Current Obsessions

January 30, 2014

CKT Sausage, White Bean, and Kale Soup I’m reading Dinner: A Love Story, the book; and have been working my way through the recipes, but none as easy and delicious as the kale, white bean, and sausage stew. I think one of my last recipes on CKT was an adaptation from the DALS blog. But alas, when you find a good recipe, you want to share it, even if that shows that your are maybe, perhaps, a little consumed with one, singular, blog.

Other things I’m really into right now are hooded sweatshirts (never met one I didn’t like), Mindy Kaling (serious girl crush…do people still use that term?), and Team Mandy (we have babies the same age and as a result lead parallel lives).

But, back to the soup. It is so easy to throw together–you must have high quality ingredients though (as is such in life). The quality of the Italian sausage is of the utmost importance; I purchased mine at Standard Market. The beauty of this soup is that it is very forgiving. Use what you have around, as long as you have the white beans, kale, and sausage, you will be good to go. Have some crusty dinner bread on hand and you have one bona fide family-friendly meal that everyone might just become obsessed with.

CKT Kale, Sausage, and White Bean Stew

adapted from Dinner: A Love Story

serves four; 30 mins to make

1-2 TBS olive oil

1 1/4 pound Italian sausage – mild or spicy

4 garlic cloves – minced

32 oz chicken stock

1 (14 oz) can of diced tomatoes (no salt added, Italian variety preferred)

1 cup water

1 or 2 cans (14 oz) white cannellini beans – rinsed and drained

1 or 2 bunches of kale – chopped (or one bag from Trader Joe’s)

3 oz mushrooms (optional)

s & p

parmesan cheese to garnish

red pepper flakes to garnish

In a dutch oven or a soup pot, heat the olive oil over medium to high heat. Add the sausage and cook while breaking up with two forks. Cook for about 5-7 minutes or until cooked through. Add the garlic and cook for one minute. Add the chicken stock, tomatoes, and water–bring to a boil. Add the beans, kale, and mushrooms–simmer for 5-10 minutes or until the kale is wilted. Season with kosher salt and fresh ground pepper accordingly.

Serve with grated parmesan cheese and red pepper flakes (if you like a little extra kick).

8 thoughts on “Current Obsessions

  1. Abby

    Oh yes, I am sure this is DELICIOUS! I have something I like that is similar except instead of Kale- try rapini. And thanks, now I’m drooling and beans aren’t paleo!

  2. Kathryn

    Guess what I’m eating right now? TJ’s vegetable masala burger … a CKT and DALS favorite!

    I have tried all of your soup recipes and this one is up next – looks delicious and perfect for the arctic temps!

  3. Jenn

    Caroline, this soup is the best! I have made it twice since you posted the recipe! My parents enjoyed it so much they too have made it. Thanks for sharing.

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