Tuscan Sausage White Bean and Kale Soup

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In this crazy, busy, world we live in nowadays, I have to be honest and tell you that I look forward to the Fall and Winter seasons more and more! Call me crazy, but I find solace in slowing down during these seasons, mostly because in Southern Pennsylvania, the inclement weather we experience allows for little travelling away from home and few options for getting out of the house. I don’t know…I just love that! Having my family in one place, cozied up binging Netflix and eating some homemade comfort food together just brings me joy! Soup also brings me joy, because hearty soups remind me of family and conjure up warm, happy, feelings and memories that span over decades in my life. My Tuscan Sausage White Bean and Kale Soup is one of those memory-makers. I find it to be so comforting that it locks into memory whatever experience you are having while eating it. If that’s the kind of food experience you’re looking for, read on!

This soup is quite painless to whip up! You are going to need extra virgin olive oil, Sweet Italian Sausage, onion, sweet potato, bay leaves, cannellini beans, garlic, chicken broth, Jasmine rice, kale, salt and pepper.

Begin preparing your soup by adding your olive oil and sausage into the bottom of a large soup pot over medium heat. Sauté and crumble your sausage until it is cooked through completely. Add in your onion, sweet potato and bay leaves. Sauté until the onions turn translucent and the sweet potato softens; about 10 minutes. Add in the cannellini beans and garlic and cook another 2-4 minutes.

Next, add in your chicken broth and Jasmine rice. You will notice in my recipe that I call for 1/2 to 1 cup of Jasmine rice. This is entirely up to your preference. Keep in mind that the starch in the rice acts as a thickening agent in your soup, so 1 cup of rice will produce more of a stew consistency. Turn the heat up to high and bring your soup to a rolling boil. Gradually add in your kale and let it wilt throughout. Again, you will notice that my recipe calls for 1-2 bunches of kale. Please also make sure to adjust this ingredient to your liking. I like to taste the broth of my soup at this point and adjust the flavor to my liking with salt and pepper. Finally, cover your pot and let your soup cook for 15 minutes or until all of the vegetables have softened.

I think this Tuscan Sausage White Bean and Kale Soup is best accompanied by some fresh-baked French or Italian bread. I hope this soup locks in some memories for each and every one of you reading!