Soup Season: Kale, White Bean & Sausage

I came home from vacation to a bumper crop of kale!
What to do with all the kale in my garden?

I am sick of kale salads, truth be told. I never really loved kale to begin with. I only got on that train because everybody else loves it.

Give me an arugula or spinach salad any day.

It's not quite soup season yet, but it's almost here, I can feel it.

I love greens in my soup, so why not throw in some of that hearty kale in a big pot of steamy soup?
Good idea.

This is a DELICIOUS soup, and the kale stands up better in the hot liquid, than most greens.

Sometimes I use andouille, which is smoked sausage, but usually I just chop up some of my butcher's delicious homemade links.

I can make this in my sleep (and I probably do).

Kale, White Bean & Sausage Soup:

2 good quality Italian sausage or andouille (smoked) sausage links, cut up
2 oz. of pancetta or bacon, chopped
1 onion, chopped
2 carrots, diced
2 celery sticks, sliced
3 cloves garlic, chopped
6 cups of good homemade chicken stock
1 can of cannellini beans, rinsed and drained
handful of fresh lacinato kale leaves, stems removed if they are thick
olive oil
salt & pepper if needed

In a large heavy soup pot, heat some olive oil and cook the pancetta with the sausage meat until all the pink is out and the pancetta is crisping up (about 6 minutes).

Throw in the onion, garlic, carrots and celery and cook a few minutes until the vegetables are soft.

Add in the stock and bring to a boil.

Throw in the beans and kale and simmer for 15-20 minutes.

Ladle into bowls and enjoy!

This freezes well, so make a big batch for when that chill hits, and it will be here soon.......