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Sausage, Kale, and White Bean Soup
Sausage, Kale, and White Bean Soup
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
555 minutes
Cozy white bean sausage kale soup with linguica, shallots, and chicken broth - a comforting, hearty meal for chilly days.
Ingredients:
  • 1 cup dry navy beans
  • 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
  • salt and pepper to taste
  • 0.5 teaspoon hot sauce, or to taste
Instructions:
  • In a large container, submerge the beans in cool water, ensuring they are covered by several inches. Allow them to soak at room temperature for 8 hours to overnight. Before using, drain and rinse the beans.
  • In a pressure cooker, combine 4 cups of water with beans. Seal the lid and cook for approximately 25 minutes until the beans are soft. Allow the pressure to release naturally and refrain from draining.
  • Bring a pot of salted water to a boil. Blanch kale until bright green and tender, about 2 minutes. Drain and rinse under cold water. Set aside.
  • In a large soup pot over medium heat, warm olive oil. Cook linguica sausage until browned, stirring occasionally, for about 5 minutes. Using a slotted spoon, transfer the sausage to a plate and keep aside.
  • Sauté shallots in the pot until soft, around 3 minutes. Deglaze with a splash of chicken broth to incorporate any flavorful browned bits from the sausage.
  • Put the sausage back into the pot. Pour in the beans and their liquid. Mix in the rest of the chicken broth. Let the soup come to a boil, then lower the heat and simmer without a lid for 15 minutes. Toss in the kale and cook for approximately 4 minutes. Season with hot sauce, salt, and pepper to taste.

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